Nutrition and Dietetics Internship Program (DI)...2 Nutrition and Dietetics Internship Program...

Nutrition and Dietetics Internship

Program (DI)

Toshiba

Andrews University Phone: 269.471.3370 (Office) Department of Public Health, 269.471.3372 (Sherri) Nutrition and Wellness Email: [email protected] Nutrition and Dietetics Internship Program [email protected] 8475 University Blvd. [email protected] Berrien Springs, MI 49104 Academy of Nutrition and Dietetics: 1.800.877.1600

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Nutrition and Dietetics Internship Program

Checklist for 2017-2018

The following original forms must be sent to the DI program Director before you are considered as having finished the DI program. (email; send to both the DI Director and DI Graduate Assistant) Refer to pages 18 and 157 for where to find these forms.

Weekly Reports (a minimum of 28 is required)

Case Studies (1 major, 1 minor)

Research Project

At least 3 pictures of you working in the three types of rotations (one picture from each): Food

Service, Community, and Clinical

DPD Verification Statement and Official Transcripts with the conferred degree and date (must be

sent before the DI begins)

Intern Self-Assessment Food Service Rotation (pink)

Intern Self-Evaluation Clinical Rotation (blue)

Evaluation of School Lunch/Head Start Program (yellow)

Evaluation of the Community and Wellness Program (yellow)

Evaluation of WIC Program (yellow)

Evaluations (by Preceptor) for all rotations (1 Midway Food Service, 9 Clinical Rotation)

Rubrics; 17 required including Written Case Study x2, Oral Presentation (1 food service, 2

clinical), Performance Improvement (1 food service, 1 clinical), Nutrition Care Process (1

midway, 1 staff relief), Diet Counselling, Theme Meal, Menu, Diet Education (1 midway, 1 staff

relief), Public Policy, Research Paper, and the Portfolio rubric

o The above forms are to be sent as completed throughout the internship

Intern Evaluation of Medical Facility (salmon)

Intern Evaluation of Program Administration (purple)

Intern Evaluation of Site Coordinator (blue)

Final Evaluation of Intern by Site Coordinator (green)

CRD Registration Eligibility (signed with BLUE ink) – CDR Name/Address Change Form (if needed)

– CDR RDE Misuse Form (signed with BLUE ink)

CDR Transcript Degree/Confirmation Release Form

Copy of Academy Membership Card (optional)

o The above forms are to be sent at the end of April, or the final week of the internship

Send Forms and Evaluations to:

Sherri Isaak, MS, RD, CDE, BC-ADM

Department of Public Health, Nutrition & Wellness, 8475 University Blvd, Berrien

Springs, MI 49104-0210

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Dietetic Internship

Competencies

The DI provides experiences in three main areas of Dietetics – Community Nutrition, Food

Service Management, and Clinical Nutrition. As 65% of our program is in the Clinical area; our

program concentration is Medical Nutrition Therapy (MNT).

The Competencies for the MNT Concentration are as follows:

1. Participate actively in nutrition support or medical rounds.

2. Design a transitional feeding plan for a patient on a ventilator or on nutrition support in

a critical care unit.

3. Design a menu with modified diets, including vegetarian options.

4. Design a one day individualized meal plan with vegetarian alternatives.

An important aspect of the Andrews University Dietetic Internship is a focus on vegetarian

eating patterns, disease prevention and treatment. Some projects which contribute to the

interns learning in this specialized area include:

1. During food service, interns write a menu including vegetarian options

2. A written individualized meal plan for a diabetes or weight management patient

including vegetarian options

3. A meal plan for a renal patient including vegetarian options

4. A section on implications of vegetarian lifestyle is required in case studies

5. Interns each write and present a research topic, which includes implications of

vegetarian lifestyles, if applicable

6. Review a topic on vegetarianism (interns’ choice) and write a blog post on it to be

shared with fellow interns, and brief synopsis to be presented in ZOOM meeting

7. Sources on vegetarian lifestyle are available on learninghub

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Dietetic Internship Handbook Sections

Part A 5-115

Table of Contents

Orientation

Program Calendar

Evaluation Forms

Part B ____ 116-154

Curriculum for the DI program

o Community Nutrition

o Food Service Management

o Clinical Dietetics

Part C 155-176

Student Exit Packet

o CDR Forms

o Information about the RDN exam

o Student Instructions

o Foundation Knowledge, Skills, and Competency Statements

o Code of Ethics

o RDN exam review

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Part A

Orientation to the Dietetic Internship

Program Calendar

Policies and Procedures

Forms

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Orientation to the Nutrition and Dietetics Internship Program

Table of Contents

Mission and Goals for the DI 7

Cost of the Program 8

Statement of Equal Opportunity 10

Professional Membership and Activities 10

Financial Aid 10

Policies and Procedures 10

Program Calendar 11

Accreditation Status 12

Summary of Supervised Practice 13

List of required items for the DI 14

Graduation and/or DI program Completion Requirement Policy 15

Verification Statements Policy 16

Chats Policy 16

Weekly Reports Policy 17

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Mission:

The mission of the Andrews University Nutrition and Dietetics Internship Program is to prepare

highly qualified dietetic professionals who are competent in MNT, and embrace a healthy and

balanced lifestyle for generous service in the workplace.

Goals:

The primary goals of the Andrews University Nutrition and Dietetics Internship are twofold: to

provide the intern with meaningful rotational experiences that will allow for successful

completion of the registration examination for dietitians, and to provide the opportunity to

develop the skills needed to obtain employment as an entry-level dietitian.

Goal #1: The program will prepare practitioners who are competent as an entry level dietitian.

Outcome measures:

1. 80% of the interns enrolled in the DI will complete all program requirements within

150% (13 months) of the time planned for completion.

2. 70% of more of the DI graduates who sought employment will be employed within

twelve months of program completion.

3. Over a five-year period, 80% of DI graduates will pass the CDR examination for

registered dietitian nutritionists within one year following the first attempt.

4. 90% of the program graduates first employers will rate the program as satisfactory or

above for entry level practice.

5. 80% of program graduates will take CDR examination for registered dietitian

nutritionists within 12 months of program completion.

Goal #2: The program will prepare dietetic practitioners who are competent in incorporating

MNT principles in a healthy and balanced lifestyle.

Outcome Measures:

1. 20% of the program graduates will work in an Adventist affiliated institution where a

healthy and balanced lifestyle is promoted.

2. 25% of the program graduates will engage in service areas where they can practice and

promote a healthy and balanced lifestyle (examples: participate in the Vegetarian DPG

or other, write articles on healthy and balanced lifestyles including vegetarianism, give

health promotion lectures to the community, etc).

3. 75% of the program graduates survey will rate satisfactory or above for vegetarian

nutrition knowledge.

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Cost of the Program

Graduate Certificate of Nutrition and Dietetics

The student will register for the program in the summer prior to the start of the DI. Interns will

register for FDNT 595-001 (6 credits, Fall) and FDNT 596-001 (6 credits, Spring) for a total of 12

graduate credits.

Tuition and Institutional Fees

Item Deadline Cost

Application Fee February 15 $50.00

Confirmation Fee June 1 $400.00 non-refundable*

Professional Fee August 8 $375/semester x2 = $750.00

Distance Fee August 8 $124/semester x2 = $248.00

Tuition August 8 $4,715/semester x2 = $9,430.00

Total for the year $10,478

*Amount will be applied to Spring tuition fee

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Additional Costs to the Graduate Certificate (Dietetic Internship)

Items Cost

DICAS Application $45 First time

$20 Each Additional

Housing (Variable based on site location) $6,000-$12,000/year or higher

AU Orientation (Variable based on where you are coming from, lodging, and food choices)

$165-$700

Medical Insurance $1,200/year

Background checks and immunizations $200-$300

Laptop and Internet connection $700-$1000

Books and supplies (Variable based on books on hand from undergrad)

$200-$700

Lab Coat $30-$40

Total Cost $8,540-$15,985 or higher

Note: Fees are subject to change annually.

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Statement of Equal Opportunity

Admission to Andrews University and the Dietetic Internship is granted irrespective of race,

color, national or ethnic origin, sex, weight, height, marital status or handicap. The University is

authorized under federal law to enroll nonimmigrant alien students. These students, however,

must meet the admission requirements of the Dietetic Internship. Admission to the Dietetic

Internship does not guarantee admission to the MPH in Nutrition and Wellness or to any other

program, department or school within the University.

Transfer privileges are not available to dietetic interns. An intern who is admitted to the eight

month Dietetic Internship must meet all competencies within that time frame and at the

assigned facility. Interns may elect to repeat the Dietetic Internship at the discretion of the

Internship faculty and the Program Director. In the event the intern is approved to repeat the

Dietetic Internship, the intern would then pay the required amount and register for an

additional Dietetic Internship experience at the original facility or at another of the University’s

selected facilities.

Professional Membership and Activities

Interns are encouraged to apply for membership in the Academy of Nutrition and Dietetics

which automatically confers membership in the respective state dietetic associations.

Financial Aid

Scholarships may be available through state dietetic associations and/or the Academy of

Nutrition and Dietetics. It may be possible for interns to obtain loan deferment for student

loans while enrolled in the program. The program Director will work with interns to provide

necessary documentation.

Financial aid is available for interns who are registered as students in the Graduate Certificate

of Nutrition and Dietetics.

Policies and Procedures

Please see the following link for a full list of the policies and procedures regarding the

internship: https://www.andrews.edu/shp/publichealth/programs/internship/policies-and-

procedures.html

https://www.andrews.edu/shp/publichealth/programs/internship/policies-and-procedures.html

https://www.andrews.edu/shp/publichealth/programs/internship/policies-and-procedures.html

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Dietetic Internship Program Calendar

Dietetic Internship Orientation (Andrews University Campus) August 15-17 Entry Exam August 15 (10:15 am) (Make-up Entry Exam, August 17 at 3:00 pm EST)

Begin Dietetic Internship (usually foodservice rotation) August 28 Labor Day Holiday (1 day) September 4 (8 hours)

Study Day October 6 (8 hours)

Online Food Service Exam** October 9 (8:30 am) (Make-up Food Service Exam, Oct. 23 at 8:30 am)

Begin the Community Rotation October 16

FNCE: Chicago (preapproval needed) October 21-24

Evaluation Reports Due as scheduled. Submit as completed. See Checklist.

Begin Clinical Rotation October 30

Study Day November 10 (8 hours)

Online Community Exam** November 13 (8:30 am)

(Make-up Community Exam, Dec 4 at 8:30 am)

Thanksgiving Vacation* (3 days) November 22-24

Registration/Payment Due for 2nd Semester December 8

Christmas Vacation* (8 days) December 21 - January 1

Spring Vacation* (4 days) March 19-22

Study Day March 23 (8 hours)

Online Clinical Exam** March 26 (8:30 am) (Make-up Exam Clinical Exam, April 9 at 8:30 am)

Study Day April 23 (8 hours)

Online Comprehensive Test (rest of the day off) April 24 (8:30 am) Final Reports/Remaining Evaluations Due April 27

Last Day of Internship April 27

* Provides for a total of 16 vacation days. The finish date should be extended accordingly if sick days are or extenuating circumstances

occur (e.g., family death) during the program.

** Each exam needs to be passed with a score of 80%. One make-up exam is scheduled.

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Accreditation Status

The Nutrition and Dietetics Internship Program at Andrews University is currently granted

accreditation by the

Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition

and Dietetics

120 South Riverside Plaza

Suite 2000

Chicago, IL 60606-6995

Phone: (312) 899-5400

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Summary of Supervised Practice

Experience/Rotation

Practice Hours Total

Hours Orientation at Andrews University

(24)

Community Nutrition (1 month) 156

WIC 40

School Lunch Program 20 Community Wellness 80

Community Elective 16

Food Service Administration (7 weeks)

264

Food Production 80

Cafeteria/Catering/Nutrition Accounting 40

Leadership/Management & Human Resources 144

Clinical Dietetics (21 weeks) 800

General Clinical: Diet History, Medical Records, Assessment, Counseling

40

Medical/Surgical 80

Cardiac 80

Diabetes/Weight Management 80

Oncology 64

Renal 40

OB/Pediatrics 56

Performance Improvement 8

Nutrition Support 80

Outpatient Clinic 24

Nutrition Education/Medical Library/Research 16

Social Service/PT/OT/Speech Pathology 8

Long Term Care Facility 40

Staff Relief 152

Clinical Elective 32

Course review/Study days 32 (32)

Total Rev 6/2017

1220

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List of Required Items for the Dietetic Internship

1. Escott-Stump (2015), Nutrition and Diagnosis-Related Care, 8th edition (or newest

edition)

2. Krause’s Food and the Nutrition Care Process (2017), 14th edition, or similar MNT book

3. Academy of Nutrition and Dietetics Pocket Guide to Nutrition Assessment, 3rd edition

4. eNCPT student edition https://ncpt.webauthor.com/

5. A medical dictionary

6. Calculator

7. Pens

8. Pencils

9. Notebook

10. Lab coat as specified by Medical Facility

11. Laptop

https://ncpt.webauthor.com/

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Graduation and/or DI Program Completion Requirement Policy

Program graduates are expected to complete:

A. The 1220 supervised practice hours within 8 months (or 150% of the program time, 13

months, in approved cases)

B. Satisfactorily complete all rotations and achieve entry level competence per evaluations

C. Pass the 4 online section and comprehensive tests at 80% or higher in order to prepare

for the RD exam. In the event an intern fails to pass an online test with 80% or above,

they will be required to take formal review at the end of the DI and pass a mock CDR

exam before the DI Director will submit their name as a candidate to take the RD exam

D. Pass individual rotation pre and post tests

E. Complete all required CDR forms

F. Fully pay all financial obligations to the DI program and University

It is expected that the program requirements will be completed within the allotted 8 month

internship period, or in approved cases, 150% of that time; 13 months. This period begins at the

start of orientation. Failure to complete the program requirements within 13 months will lead

to termination from the program unless an alternative plan is agreed upon between the intern

and the DI Director.

Interns who successfully complete the DI program will be issued a verification statement by the

program Director. This form confirms completion of the supervised practice requirements of

the program and provides the intern with eligibility to write the registration examination

administered by the Commission on Dietetic Registration; the RDN exam.

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Verification Statement Policy

It is the policy of Andrews University and the Dietetic Internship to issue verification statements

to all interns who have:

1. Successfully completed the 1220 documented hours of supervised practice

2. Completed all required assignments and evaluations

3. Completed all online and the comprehensive exams with a score of 80% or higher, or,

completed a formal review and passed the CDR mock exam

4. Returned any and all borrowed resources and turned in original copies of all rotation

documents in a completed portfolio

Once all of the above requirements have been met the DI Director will send 5 original

and signed copies of the Verification Statement to the intern’s permanent address

within 3 weeks of the intern meeting all requirements. Original signed copies of the

Verification Statement also remain on file at AU indefinitely.

Policy for Online Chats

Once a month during the internship (September to April) each student is required to log onto

Zoom (which is free and can be downloaded here. Instructions for use can be found on the next

page of this handbook) for a 30 minute group chat. This chat session will be divided into 2

sessions – one from 7:00pm-7:30pm EST (for interns in Florida, Georgia, and Texas), and one

from 7:35pm-8:05pm EST (for interns in Ohio, Michigan, Chicago, and Indiana) on the first

Wednesday of each month. Valuable information is discussed during this time. Also, the

progress of the interns is monitored. All interns are expected to actively participate in the chat

session in a meaningful way. It is required of all interns to participate in at least 6 monthly chats

(there will be 7 total). Just being logged on does not qualify as actively participating. Logging on

to Zoom more than 10 minutes late will be considered an absence. Unexcused absences from

the Zoom monthly chat will jeopardize the successful completion of the internship.

https://zoom.us/download

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Weekly Reports Policy

Each week of the internship a Weekly Report is to be completed by the intern and emailed to

the Internship Director on the following Monday.

1. All competencies met during that week are to be listed.

2. Activities are to be described in the appropriate section.

3. Interns are encouraged to share their candid comments regarding the competencies

and the activities that they have participated in, and any concerns they may have

regarding the Internship.

4. Interns must turn in at least 28 weekly reports to successfully complete the Internship.

5. The FILE name of the weekly report should be saved as "Weekly Report #_Last Name,

First Initial"

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Part A Forms Section Table of Contents

General Weekly Report Sample 19 Menu Project Guidelines 20 Case Study Instructions 25 Case Study Outline 27 Case Study Topics 29 Research Paper/Presentation Outline 30

Evaluations Food service MIDWAY PINK 32 ACEND Self/Preceptor Evaluation PINK 36 Community WIC YELLOW 42 School Lunch/Head Start YELLOW 46 Wellness YELLOW 50 Community Elective YELLOW 54 Clinical Cardiac BLUE 57 Diabetes/Weight Management BLUE 61 Nutrition Support BLUE 65 Renal BLUE 69 Long Term Care BLUE 73 OB/Pediatrics BLUE 77 Oncology BLUE 81 Staff Relief BLUE 85 Clinical Preceptor/Self Evaluation BLUE 89 Intern Eval of Site Coordinator BLUE 93 Intern Eval of Preceptor WHITE 94 Intern Eval of Medical Fecility SALMON_ 95 Final Eval by Site Coordinator GREEN 97 Intern Eval of DI Program Administration PURPLE 99

Rubrics FS Performance Improvement 100 Menu Design 101 Theme Meal 102 Clinical Performance Improvement 103 Diet Counselling 104 Diet Education 105 Nutrition Care Process 107 Oral Presentation 109 Written Case Study 112 Research Paper 114 E-Portfolio 115 Policy Letter 116

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Nutrition and Dietetics Internship Program

WEEKLY REPORT #________

Name:________________________ Date: __________________.

Facility: ______________________ Supervisor: ______________

OBJECTIVES MET THIS WEEK (List the competency# directly from your Internship Program

curriculum for each rotation you were involved with):

1. Rotation:

2. Rotation:

DESCRIBE THE ACTUAL ACTIVITIES PARTICIPATED IN THIS WEEK (and link to CRDs):

COMMENTS (continue on next page if necessary):

The intern is expected to turn in at least 28 weekly reports. Please send them on Monday to the

Internship Program Director and the Admin Assistant. The Verification Statement will only be given to

those that submit their reports.

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Menu Project Guidelines – 2017

You can complete this project by developing a Select Menu or a Room Service Menu.

Remember that your menu focus is for patients, not cafeteria.

Select Menu

Your menu should include 7 days, Sunday through Saturday.

You need selections for each of the following diets:

o Regular Diet

o Carbohydrate Controlled Diet

o Heart Healthy Diet

o Vegetarian Diet

o Extra Credit – Renal Diet

Each meal should include an appetizer (soup or salad, 2-3 entrees, 2 starches, 2

vegetables, a fruit and a dessert.

Room Service Menu

Your menu should have enough entrees so that a patient who is here the typical

average length of stay of 4 days has at least 4 different choices per day (a total of 16-

20 entrees)

Room Service menus typically offer more up-scale items than a traditional menu

(money is saved by not routinely sending a tray to each patient, thus allowing for a

higher quality menu)

You need selections for each of the following diets:

o Regular Diet

o Carbohydrate Controlled Diet

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o Heart Healthy Diet

o Vegetarian Diet

o Extra Credit – Renal Diet

You also need to write the 7-day non-select menu for patients who are unable to

choose from the Room Service menu

Your non-select menu should include an appetizer (soup or salad, entree, starch,

vegetable, fruit and/or dessert.

Key points for either menu type:

Ensure you focus on menu items appropriate for patients, rather than Cafeteria

customers

Remember that you are dealing with individuals who are sick. Consider how that

might affect the kinds of menu items that appeal to them

Determine your target audience. For example, menus for a rural hospital in the

South may differ from menus for an urban hospital in the Midwest, or a hospital

on either coast

Focus on menu items that appeal to the general hospital population – don’t allow

your personal eating habits or beliefs to become the focus of your menus.

Study the menus used at your current hospital – they are a great guide!

All foods on your modified diet menus must comply with the diet.

Your menu should include variety from a number of standpoints:

o Beef, chicken, fish, and non-meat options

o Muscle meats, pasta dishes, casseroles, sandwiches, salads, etc.

o Side dishes that match the entrée

o Fresh and canned or frozen vegetables

o Fresh or canned fruits

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o Desserts should vary (cakes, pies, bars, ice cream, puddings, etc.)

Your menu should not be repetitive – meal-to-meal, day-to-day, Saturday to

Sunday

Consider staffing – develop your menu with items that are appropriate on the

different diets or can be used “across the board.”

Consider staffing – you may have less staff on weekends, so that might be a good

time to use simple desserts

Use foods commonly available from your hospital’s usual vendors

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Menu Template for _________________ Diet

Meal (Breakfast, Lunch, Dinner)

Category Sun Mon Tues Wed Thurs Fri Sat

Appetizer

Entrée #1

Entrée #2

Entrée #3

Starch

Starch

Vegetable

Vegetable

Fruit

Dessert

Dessert

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Menu Template for _________________ Menu Component

(Appetizer, Entrees, Starch, Vegetable, Fruit, Dessert)

Diet Sun Mon Tues Wed Thurs Fri Sat

Regular

Carb Control

Heart Healthy

Vegetarian

Renal (optional)

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GENERAL INSTRUCTIONS FOR CASE STUDY

The goal of this major case study is to show you have learned the basic skills of a clinical

dietitian. You will need to thoroughly assess a patient’s nutritional needs while considering all

factors that may affect these needs. Examine emerging research on the disease/condition(s)

etiology and treatments. Also, include how you made a difference in the patient’s outcome

using medical nutritional therapy. There are a total of 2 case studies:

One major case study: written and oral presentation required

One minor case study: written only

Guidelines:

1. Select an interesting medical case that will have enough data to fill approximately 10 to 12

double spaced pages and provide opportunity for enhanced learning (excluding title page,

appendices and references)

2. Case studies should be written in the narrative form with correct spelling, punctuation and

sentence structure. Consult a medical dictionary for approved spelling, abbreviations and use of

scientific terms. Complete tables for labs, meds, etc.

3. Follow the case study outline (beginning on page 27) for content and organization when

writing the paper. Document and footnote as necessary. The case study must include a title

page, bibliography, appendix and references.

4. Use a minimum of five current references for the minor case study and 10 references for

the major case study. At least half of the required references need to be nutrition related

journal articles published within the past five years. References such as medical dictionaries,

PDR’s, and diet manuals are not to be cited.

5. Choose a patient who can be followed from admission to discharge and any subsequent

readmissions. The initial assessment and all progress reports are the responsibility of the intern

(preceptor will co-sign all chart notes)

6. Determine with the preceptor if the patient needs to be informed (or asked) that he/she is

the subject of a case study. All patient information is confidential. Do not include the patient’s

name, room number, or hospital name in the paper. Refer to the patient by initials only, such as

J.S. for Joe Smith.

7. Carefully read through the entire medical chart to obtain the necessary information.

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8. Visit the patient regularly to obtain important nutrition history data and verify any additional

information. The preceptor will determine if it is the responsibility of the intern to provide

nutrition education as ordered by the physician.

9. When writing your case study, concurrently discuss the disease state as described in the

literature and the manifestations experienced by the patient. Compare theoretical treatment to

the actual medical treatment of the patient.

10. Secondary or co-existing medical conditions are to be discussed only as they relate to the

primary disease state.

11. Review the case study with the appointed clinical preceptor for guidance on content,

format, nutritional management, etc at least one week before the due date. It is not the

responsibility of the preceptor to proof-read for corrections with grammar, spelling and

punctuation. It is your responsibility to set an appointment with your preceptor. The

preceptor will grade your case study with the DI case study rubric (and oral rubric for the

major case study). It is the responsibility of the intern to turn the completed rubric to the DI

program Director.

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CASE STUDY OUTLINE

Introduction: (5)

Patient’s initials

Primary problem and other medical conditions

Height

Weight

Age

Sex

Reason patient was chosen for study

Date the study began and ended

Focus of this study

Social History: (facts that have direct bearing on patient’s present condition) (5) Include such things as occupation, marital status, health insurance, number of children and ages, family responsibilities, home environment, standards of living, and religion. Normal anatomy and physiology of applicable body functions: (10) Explanation of disease process Past Medical History: (include previous admissions to hospital) (10) Present Medical Status and Treatment (explain all medical terms including medication which are referenced) (20)

Theoretical discussion of disease condition (textbook)

Usual treatment of the condition (textbook)

Patient’s symptoms upon admission leading to present diagnosis (underline those you have observed) and explain the etiology

Laboratory findings and interpretation (compare with normal values)

Medications: Explain use and purpose and drug/food interactions and side effects, if any observable physical and psychological changes in patient

Treatment: Medical (mention any diagnostic tests and state the results obtained) and surgical procedures findings and results

Medical Nutrition Therapy: (35) Nutrition history

Usual eating pattern at home, past diets, time and place of meals, how food is prepared, who purchases the food and prepare meals, and foods that are avoided.

Analysis of previous diet (24 hr recall)

Calculation of food intake for sample day

Current prescribed diet o State rationale for the diet and any diet changes, objectives of the dietary

treatment, patient’s physical and psychological response to the diet, list

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nutrition-related problems with supporting evidence and evaluate present nutritional status.

Kcal/protein/fluid needs

Consider need for vitamin/mineral supplementation

Consider need for alternative feeding methods: oral vs. TF vs. TPN

Other

Evaluate food/nutrient intake (calorie count, TF/TPN rate, etc)

Patient’s nutrition education process (explain factors influencing education such as language barrier, intelligence, comprehension, cooperation, family support)

General conditions upon discharge and plan for follow-up

Discuss implications and guidance for vegetarian patients if patient is not vegetarian

Prognosis: (5) including patient motivation. Summary & Conclusion (5) What I learned from this study (this is the only section that should be written in the first person) Bibliography (3) The references should be indicated at the place of citation in the paper and listed at the end of the paper in order of usage, Not Alphabetically. See correct bibliographic form based on current practice in JAND. Major: Minimum 10 references (current within the last 5 years) Minor: Minimum 5 references (current within the last 5 years) Appendices (2) Include labeled appendices at the end of your paper. Appendices should include things like table of patient medications, or other relevant data which would be best displayed in a table format.

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SUGGESTED POSSIBLE CASE STUDY TOPICS

- Complicated pregnancy - Lipid abnormality - Diabetes-adult onset or juvenile onset - Alcoholic cirrhosis - Hepatitis - Pediatric- failure-to thrive - GI- short bowel syndrome, malabsorption, sprue, diverticulosis, irritable bowel, colitis - Cystic fibrosis - Post gastrectomy - Patient receiving TPN or TF - Pancreatitis - Cancer - AIDS-HIV - Lupus - COPD - Decubitus ulcers - Renal The intern must complete a MAJOR and MINOR case study during the course of the clinical rotations. The MINOR case study should be completed in the pediatric rotation unless otherwise directed by the site coordinator/preceptor. The MAJOR case study may be completed in any clinical rotation, with the approval of the site coordinator/preceptor. An important feature of the MAJOR case study is that you chose an unusual or atypical patient. Topics may be assigned by the site coordinator/preceptor, and must always be approved by the site coordinator/preceptor.

NOTE: http://libguides.andrews.edu/wellness is a research resource you may utilize for projects.

http://libguides.andrews.edu/wellness

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RESEARCH PAPER and PRESENTATION OUTLINE The research paper and presentation should be completed during the clinical portion of your internship. The specific topic may be assigned by your preceptor, or chosen from a suggested list supplied by your preceptor. They may also direct you to seek out your own topic. If applicable, implications related to a vegetarian lifestyle should be included. Cover Page Include a cover page the program name at the top (Andrews University Dietetic Internship), your name and the topic of your research in the middle, and the date the paper was completed at the bot-tom. Introduction State what disease/condition is going to be the focus of your paper and give a basic outline of what your paper is going to cover in the introduction. Body The body of your paper should include the disease etiology, signs and symptoms, current MNT, and information regarding any applicable emerging research into the disease development and/or treatment. Remember, the goal of this paper is to be educational to both you and your preceptor/the DI Director, so it is important to emphasize research and new information on your topic. Conclusion The conclusion should include a summary of the main points of your paper, as well as an application to Nutrition and Dietetics practice section, and what you personally found inter-esting and/or enlightening about the topic. Formatting guidelines

Font should be Calibri size 11.

The minimum page count is 10 pages, double spaced. Do not exceed 20 pages.

Citation style should be APA.

The minimum number of sources is 10. Sources should be no older than 5 years (except landmark research studies)

Presentation Guidelines

The presentation should be in PowerPoint format.

Length of presentation should be approximately 20-30 minutes (or based on hospital preferences)

Include introduction, summary of current research, application and recommendations for dietetics practice and MNT , and conclusions

PowerPoint should include references on ending slides

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Evaluations

&

Rubrics

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Andrews University Internship Program in Nutrition & Dietetics Evaluation: Food Service MIDWAY (at week 4) Rotation

Intern:

Facility: Date:

Please evaluate intern’s demonstration of each ACEND competency as: Rating Scales 4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge, confidence, and effective use of entry level skill; seeks assistance after investigating potential solutions. 3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of the time, however requires support to consistently use principles and/or methodology accurately in all practice applications. 2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles and concepts. Does demonstrate some correct practice methodology. 1*-Do not meet competency (Needs improvement). Needs direction to consistently identify principles and application *Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan for improvement. NY- Not Yet Completed

Competencies/ Planned Experiences

1 2 3 4 NY Comments:

Scientific and Evidence Base of Practice: integration of scientific information and research into practice.

CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.

CRDN 1.5 Conduct projects using appropriate research methods, ethical procedures and data analysis.

CRDN 1.6 Incorporate critical-thinking skills in overall practice.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice.

CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.

CRDN 2.2 Demonstrate professional writing skills in preparing professional communications.

CRDN 2.3 Demonstrate active participation, teamwork and contributions in group settings.

33

CRDN 2.7 Apply leadership skills to achieved desired outcomes.

CRDN 2.8 Demonstrate negotiation skills.

CRDN 2.10 Demonstrate professional attributes in all areas of practice.

CRDN 2.11 Show cultural competence/sensitivity in interactions with clients, colleagues and staff.

CRDN 2.12 Perform self-assessment and develop goals for self-improvement throughout the program.

CRDN 2.13 Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.

Clinical and Customer Services: development and delivery of information, products and services to individuals, groups, and populations

CRDN 3.3 Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings.

CRDN 3.4 Design, implement and evaluate presentations to a target audience.

CRDN 3.7 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.

CRDN 3.9 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.

CRDN 3.10 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.

CC3-A Plan one-week menu for regular and modified diets using RDA guidelines. Include vegetarian alternatives. (MNT Concentration outcome)

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations.

CRDN 4.1 Participate in management of human resources.

34

CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.

CRDN 4.3 Conduct clinical and customer service quality management activities.

CRDN 4.4 Apply current nutrition informatics to develop, store, retrieve and disseminate information and data.

CRDN 4.5 Analyze quality, financial and productivity data for use in planning.

CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.

CRDN 4.7 Conduct feasibility studies for products, program and service that includes a budget, staffing needs, equipment and supplies.

CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.

CRDN 4.10 Analyze risk in nutrition and dietetics practice.

PROFESSIONALISM ASSESSMENT Please comment on demonstration of professionalism in the following areas:

Meets

Expectations Needs

Development Does not meet Expectations

Comment

Performance Factors

Knowledge base essential to job performance

Able to use technology appropriately (for example C-board, diet analysis program)

Work done thoroughly and accurately with attention to all details

Behaviors Factors Meets

Expectations Needs


35

Interpersonal skills (teamwork & collaboration )

Timeliness of assignments

Dependability (calls when coming in late/sick, reports to work on time)

Displays positive attitude

Professional demeanor (attire, hygiene, respect)

Response to feedback

Flexibility is maintained to meet changes in job demands

Oral presentations and writing skills

In order to pass the rotation, the intern needs to score 80% or higher on post-test, a rating of 2 or above and

pass professional assessment on the evaluation.

Did the intern satisfactorily complete the competencies for this rotation? Scores must be 2 or above to pass.

(Circle one) YES NO. If no, please contact the internship director at [email protected] as soon as possible.

Pre-test score______

Do you have ANY reservations about the advancement of this intern? If yes, please elaborate below

Signature of Intern: ____________________________________ Date: ____________

Signature of Preceptor: __________________________________ _ Date: ______________

mailto:[email protected]

36

Preceptor/Self-Assessment ACEND Competency Evaluation Food Service Rotations

Rating Scales 4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge, confidence, and effective use of entry level skill; seeks assistance after investigating potential solutions. 3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of the time, however requires support to consistently use principles and/or methodology accurately in all practice applications. 2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles and concepts. Does demonstrate some correct practice methodology. 1*-Do not meet competency (Needs improvement). Needs direction to consistently identify principles and application *Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan for improvement.

Intern:

Preceptor:

Food Service Rotations Date of Evaluation:

Intern: Please fill out your evaluation and then give to preceptor for completion

Evaluation cycle: Return after completion of food service administration. Forms are to be completed electronically or hard copy. If hard copy if used please send via mail or email to the Director of the Dietetic Internship. Your preceptor will document and review his/her evaluation with you.

Scientific and Evidence base of Practice: integration of scientific information and research into practice

Check () the appropriate rating for EACH cell block. Intern: Top Block Preceptor: Bottom Block

CRDN 1.1 Select indicators of program quality and or customer service and measure achievement of objectives.

1

2 3 4

CRDN 1.3 Justify programs, products, services, and care using appropriate evidence or data.

1

2 3 4


1

2 3 4


1 2 3 4

Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

Circle the appropriate rating for EACH cell block

CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance

1

2 3 4

37

with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.


1

2 3 4


1

2 3 4

CRDN 2.7 Apply leadership skills to achieve desired outcomes.

1

2 3 4

CRDN 2.8 Demonstrate negotiation skills. 1

2 3 4


1

2 3 4


1 2 3 4


1

2 3 4

CRDN 2.13 Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.

1

2 3 4

Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations


CRDN 3.3 Demonstrate effective communication 1

2 3 4

38

skills for clinical and customer services in a variety of formats and settings.


1 2 3 4


1

2 3 4


1

2 3 4


1

2 3 4

CC3-A Plan one-week menu for regular and modified diets using RDA guidelines. Include vegetarian alternatives. (MNT Concentration outcome)

1 2 3 4

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations



1

2 3 4


1

2 3 4

CRDN 4.3 Conduct clinical and customer service quality management activities

1 2 3 4

CRDN 4.4 Apply current informatics technology to develop, store, retrieve and disseminate information and data.

1 2 3 4

CRDN 4.5 Analyze quality, financial or productivity data for use in planning.

1 2 3 4

CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and

1 2 3 4

39


Meets

Expectations

Needs

Development

Does not meet

Expectations Comment

Performance

Factors

Knowledge base

essential to job

performance

Able to use

technology

appropriately,

use of electronic

charting

Work done

thoroughly and

accurately with

attention to all

details

Behaviors

Factors

Meets

Expectations Needs

Development Does not meet

Expectations

Interpersonal

skills (teamwork

& collaboration )

protect the environment. CRDN 4.7 Conduct feasibility studies for products,

programs or services with consideration of costs and benefits.

1 2 3 4

CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies

1

2 3 4


1

2 3 4

40

Timeliness of

assignments

Dependability

(calls when

coming in

late/sick, reports

to work on time)

Displays positive

attitude

Professional

demeanor

(attire, hygiene,

respect)

Response to

feedback

Flexibility is

maintained to

meet changes in

job demands

Oral

presentations

and writing skills

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________

Areas needing improvement:

____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________

Intern’s comments:

____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________

41

In order to pass the rotation, the intern needs to score 80% or higher on post-test, a rating of 2 or

above and pass professional assessment on the evaluation.

Did the intern satisfactorily complete the competencies for this rotation? Scores must be 2 or above

to pass. (Circle one) YES NO. If no, please contact the internship director at [email protected]

as soon as possible.

Pre-test score______ Post-test score________

Do you have ANY reservations about the advancement of this intern? If yes, please

elaborate below




42

Andrews University Internship Program in Nutrition & Dietetics Evaluation: WIC Dietetics Rotation

Intern: Facility: Date:

Rating Scales

4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge, confidence, and

effective use of entry level skill; seeks assistance after investigating potential solutions.

3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of the

time, however requires support to consistently use principles and/or methodology accurately in all practice applications.

2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles and

concepts. Does demonstrate some correct practice methodology.

1*-Do not meet competency (Needs improvement). Needs direction to consistently identify principles and application

*Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan for

improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of Practice: integration of scientific information and research into practice

CRDN 1.3 Justify programs, products, services

and care using appropriate evidence or data.

CRDN 1.6 Incorporate critical-thinking skills in

overall practice.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian

level of practice.

43

CRDN 2.2 Demonstrate professional writing skills

in preparing professional communications.

CRDN 2.3 Demonstrate active participation,

teamwork and contributions in group settings.

CRDN 2.4 Function as a member of

interprofessional teams.

Clinical and Customer Services: development and delivery of information, products and services to

individuals, groups, and populations

CRDN 3.1 Perform the Nutrition Care Process and

use standardized nutrition language for individuals,

groups and populations of differing ages and

health status, in a variety of settings.

CRDN 3.4 Design, implement and evaluate

presentations to a target audience.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors

Knowledge base essential

to job performance

Work done thoroughly and

accurately with attention to

all details

Able to apply current

research into practice

44


Expectations Needs


Expectations

Interpersonal skills

(teamwork & collaboration )


Dependability (calls when

coming in late/sick, reports

to work on time)


Professional demeanor

(attire, hygiene, respect)

Flexibility is maintained to

meet changes in job

demands

Oral presentations and

writing skills

Did the intern satisfactorily complete this rotation? (Circle one) YES NO

If no, please contact the internship director at [email protected] as soon as possible.


45


Signature (Preceptor) Date:_____________

Signature (Intern) Date:_____________

Additional comments:

46

Andrews University Internship Program in Nutrition & Dietetics Evaluation: School lunch/Head Start Dietetics Rotation

Intern:

Facility: Date:

Rating Scales









improvement.

Goals/Objectives:

1 2 3 4 Comments:


CRDN 1.1 Select indicators of program quality

and/or customer service and measure

achievement of objectives.


overall practice.

Clinical and Customer Services: Development and delivery of information, products and services to

individuals, groups and populations

47

CRDN 3.6 Use effective education and counselling

skills to facilitate behavior change.

Practice Management and use of Resources: strategic application of principles of management and

systems in the provision of services to individuals and organizations

CRDN 4.3 Conduct clinical and customer service

quality management activities.

CRDN 4.5 Analyze quality, financial and

productivity data for use in planning.

CRDN 4.6 Propose and use procedures as

appropriate to the practice setting to promote

sustainability reduce waste and protect the

environment.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors


to job performance



all details




Expectations Needs


Expectations



48




to work on time)





meet changes in job

demands


writing skills



Do you have ANY reservations about the advancement of this intern? If yes, please

elaborate below

Signature (Preceptor) ______ Date:_______________

Signature (Intern) __Date:_______________


49


50

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Community Wellness Dietetics Rotation

Intern:

Facility: Date:

Rating Scales





2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles

and concepts. Does demonstrate some correct practice methodology.



improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: Integration of scientific information and research into

practice


overall practice.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional

dietitian level of practice.



CRDN 2.7 Apply leadership skills to achieve

desired outcomes.

51




CRDN 3.1 Perform the Nutrition Care Process

and use standardized nutrition language for

individuals, groups and populations of differing

ages and health status, in a variety of settings.

CRDN 3.4 Design, implement and evaluate

presentations to a target audience.

CRDN 3.7 Develop and deliver products,

programs or services that promote consumer

health, wellness and lifestyle management.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors


to job performance



all details




Expectations Needs


Expectations



52




to work on time)





meet changes in job

demands


writing skills




Signature (Preceptor)_ _______Date:___________

Signature (Intern) Date:___________


53


______________________________________________________________________

_

54

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Community Elective Dietetics Rotation

Intern:

Facility: Date:

Rating Scales 4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge, confidence, and effective use of entry level skill; seeks assistance after investigating potential solutions. 3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of the time, however requires support to consistently use principles and/or methodology accurately in all practice applications. 2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles and concepts. Does demonstrate some correct practice methodology. 1*-Do not meet competency (Needs improvement). Needs direction to consistently identify principles and application *Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan for improvement.

Goals/Objectives:

1 2 3 4 Comments:


CRDN 2.2: Demonstrate professional writing skills in preparing professional communications.

CRDN 2.13: Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.

CRDN 2.14: Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.


CRDN 3.4: Design, implement and evaluate presentations to a target audience.

CRDN 3.5: Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.

CRDN 3.7: Develop and deliver products, programs or services that promote health, wellness and lifestyle management.

55


Meets

Expectations Needs


Comment

Performance Factors

Knowledge base essential to job performance

Work done thoroughly and accurately with attention to all details

Able to apply current research into practice


Expectations Needs


Interpersonal skills (teamwork & collaboration )


Dependability (calls when coming in late/sick, reports to work on time)


Professional demeanor (attire, hygiene, respect)

Flexibility is maintained to meet changes in job demands

Oral presentations and writing skills

56




Signature (Preceptor) Date:__________

Signature (Intern) Date:__________

Additional comments: _______________________________________________________________________


57

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Cardiac Clinical Rotation

Intern:

Facility: Date:

Rating Scales



3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of

the time, however requires support to consistently use principles and/or methodology accurately in all practice

applications.

2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major

principles and concepts. Does demonstrate some correct practice methodology.

1*-Do not meet competency (Needs improvement). Needs direction to consistently identify principles and

application


improvement.

Competencies/Planned Experiences

1 2 3 4 Comments:

Scientific and Evidence Base of Practice: integration of scientific information and research into

practice

CRDN 1.2 Apply evidence-based guidelines,

systematic reviews and scientific literature.

CRDN 1.4 Evaluate emerging research for

application in nutrition and dietetics practice.


overall practice.

58



CRDN 2.1 Practice in compliance with current

federal regulations and state statutes and rules,

as applicable and in accordance with

accreditation standards and the Scope of

Nutrition and Dietetics Practice and Code of

Ethics for the Profession of Nutrition and

Dietetics.

CRDN 2.2 Demonstrate professional writing

skills in preparing professional communications.



CRDN 2.11 Show cultural

competency/sensitivity in interactions with

clients, colleagues and staff.

Clinical and Customer Services: development and delivery of information, products and services

to individuals, groups, and populations





CRDN 3.2 Conduct nutrition focused physical

exams.

CRDN 3.3 Demonstrate effective

communication skills for clinical and customer

services in a variety of formats and settings.

59


Meets

Expectations

Needs

Development

Does not meet


Performance Factors


to job performance

Able to use technology

appropriately, use of

electronic charting



all details

Tasks performed at a

suitable rate to accomplish

a reasonable work load


Expectations Needs


Expectations






to work on time)


60





meet changes in job

demands


writing skills

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________



Did the intern satisfactorily complete the competencies for this rotation? Scores must be 2 or above to

pass. (Circle one) YES NO. If no, please contact the internship director at [email protected]







61

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Diabetes/Weight Management Rotation


Rating Scales









improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: integration of scientific information and research into practice.







overall practice.



62



CC3-B Develop an individualized meal plan for a

patient with DM or weight management. Include

vegetarian options.

(MNT concentration outcome)





groups and populations of differing ages and

health status, in a variety of settings.



Practice Management and Use of resources: strategic application of principles of management and

system in the provision of services to individuals and organizations

CRDN 4.9 Explain the process for coding and

billing for nutrition and dietetics services to obtain

reimbursement from public or private payers, fee-

for-service and value-based payment systems.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors


to job performance

63



electronic charting



all details


Expectations Needs


Expectations






to work on time)





64


meet changes in job

demands

Effective communication

with preceptors, patients,

health care team. Oral

presentations and writing

skills

Major Strengths:___________________________________________________________

____________________________________________________________________________

___________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

________________________


____________________________________________________________________________

____________________________________________________________________________

________________________








Signature of Intern: __________________________________ Date: __________

Signature of Preceptor: ________________________________ _ Date: ___________


65

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Nutrition Support Rotation

Intern:

Facility: Date:

Rating Scales

4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge, confidence,

and effective use of entry level skill; seeks assistance after investigating potential solutions.

3- Competent with occasional support (Working well). Applies major principles and concepts accurately most

of the time, however requires support to consistently use principles and/or methodology accurately in all practice

applications.




application

*Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan

for improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: integration of scientific information and research into

practice.

CRDN 1.1 Select indicators of program

quality and/or customer service and

measure achievement of objectives.

CRDN 1.6 Incorporate critical-thinking skills

in overall practice.

CC1 Participate actively in the nutrition

support or medical rounds or meetings.


66




teamwork and contributions in group

settings.



CRDN 2.6 Refer clients and patients to other

professionals and services when needs are

beyond individual scope of practice.

CRDN 2.10 Demonstrate professional

attributes in all areas of practice.

CC2 Design a transitional feeding plan for a

patient on a ventilator or in nutrition support

in a critical care unit.




CRDN 3.1 Perform the Nutrition Care

Process and use standardized nutrition

language for individuals, groups and

populations of differing ages and health

status, in a variety of settings.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors

67


to job performance



electronic charting



all details


Expectations Needs


Expectations






to work on time)





68


meet changes in job

demands


writing skills

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________











69

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Renal Rotation


Rating Scales









improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: integration of scientific information and research into practice






CRDN 1.3 Justify programs, products, services

and care using appropriate evidence or data.

CRDN 1.4 Evaluate emerging research for

application in nutrition and dietetics practice.

70


overall practice.








use standardized nutrition language for



CRDN 3.6 Use effective education and

counselling skills to facilitate behavior change.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors


to job performance



electronic charting



all details


Expectations Needs


Expectations

71






to work on time)






meet changes in job

demands


writing skills

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________

72


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________











73

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Long Term Care/Rehabilitation Rotation

Intern:

Facility: Date:

Rating Scales

4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge,

confidence, and effective use of entry level skill; seeks assistance after investigating potential solutions.

3- Competent with occasional support (Working well). Applies major principles and concepts accurately

most of the time, however requires support to consistently use principles and/or methodology accurately in all

practice applications.




application

*Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a

plan for improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: integration of scientific information and research

into practice.

CRDN 1.1 Select indicators of program

quality and/or customer service and measure


CRDN 1.6 Incorporate critical-thinking skills

in overall practice.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the

professional dietitian level of practice.

74

CRDN 2.1 Practice in compliance with

current federal regulations and states

statutes and rules, as applicable and in

accordance with accreditation standards and

the Scope of Nutrition and Dietetics Practice

and Code of Ethics for the Profession of

Nutrition and Dietetics.

CRDN 2.3 Demonstrate professional writing

skills in preparing professional

communications.




Clinical and Customer Services: development and delivery of information, products and

services to individuals, groups, and populations

CRDN 3.1 Perform the Nutrition Care

Process and use standardized nutrition

language for individuals, groups and

populations of differing ages and health


Practice Management and Use of Resources: strategic application of principles of

management and systems in the provision of services to individuals and organizations.

CRDN 4.4 Apply current nutrition informatics

to develop, store, retrieve and disseminate

information and data.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors

Knowledge base essential to

job performance

75


appropriately, use of electronic

charting


accurately with attention to all

details


Expectations Needs


Expectations

Interpersonal skills (teamwork

& collaboration )



coming in late/sick, reports to

work on time)


Professional demeanor (attire,

hygiene, respect)



meet changes in job demands

Oral presentations and writing

skills

76

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________











77

Andrews University Internship Program in Nutrition & Dietetics Evaluation: OB/Pediatrics Rotation

Intern:

Facility: Date:

Rating Scales



3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of

the time, however requires support to consistently use principles and/or methodology accurately in all practice

applications.




application

*Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan

for improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: integration of scientific information and research into

practice.




overall practice.





78


Meets

Expectations

Needs

Development

Does not meet


Performance Factors


to job performance



electronics



all details


Expectations Needs


Expectations








groups and populations of differing ages and health


CRDN 3.3 Demonstrate effective communication

skills for clinical and customer services in a variety

of formats and settings.



79



to work on time)






meet changes in job

demands





skills

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________


____________________________________________________________________________

80

____________________________________________________________________________

__________________________________________________________











81

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Oncology Rotation


Rating Scales





2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles

and concepts. Does demonstrate some correct practice methodology.


application


improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: Integration of scientific information and research into

practice.


overall practice.





CRDN 2.7 Apply leadership skills to achieve

desired outcomes.

CRDN 2.10 Demonstrate professional

attributes in all areas of practice.

82










Meets

Expectations

Needs

Development

Does not

meet

Expectations

Comment

Performance Factors


to job performance



electronic charting



all details


Expectations Needs

Development

Does not

meet

Expectations




83



to work on time)






meet changes in job

demands





skills

Major Strengths:_____________________________________________________________

____________________________________________________________________________

________________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________


____________________________________________________________________________

____________________________________________________________________________

__________________________________________________________



84









85

Andrews University Internship Program in Nutrition & Dietetics Evaluation: Staff Relief Clinical Rotation

Intern:

Facility: Date:

Rating Scales









improvement.

Goals/Objectives:

1 2 3 4 Comments:

Scientific and Evidence Base of practice: Integration of scientific information and research into practice


overall practice.


dietitian level of practice

CRDN 2.1 Practice in compliance with current

federal regulations and state statutes and rules,

as applicable and in accordance with

accreditation standards and the Scope of

Nutrition and Dietetics Practice and Code of

Ethics for the Profession of Nutrition and

Dietetics.

86

CRDN 2.5 Assign duties to NDTRs and/or

support personnel as appropriate.




CRDN 2.10 Demonstrate professional attributes

in all areas of practice.

CRDN 2.12 Perform self-assessment and

develop goals for self-improvement throughout

the program.

CRDN 2.13 Prepare a plan for professional

development according to Commission on

Dietetic Registration guidelines.





individuals, groups and populations if differing

ages and health status in a variety of settings.



CRDN 3.9 Coordinate procurement, production,

distribution and service of goods and services,

demonstrating and promoting responsible use of

resources.


Meets

Expectations

Needs

Development

Does not meet


Performance Factors

87


to job performance



electronic charting



all details

Tasks performed at a

suitable rate to accomplish

a reasonable work load


Expectations Needs


Expectations






to work on time)





88


meet changes in job

demands





skills




Signature (Preceptor) Date:_____________

Signature (Intern) Date:_____________



89

Preceptor/Self-Evaluation Clinical Rotations Rating Scales 4- Competent. Meets competency independently. (RD ready) Demonstrates sound knowledge, confidence, and effective use of entry level skill; seeks assistance after investigating potential solutions. 3- Competent with occasional support (Working well). Applies major principles and concepts accurately most of the time, however requires support to consistently use principles and/or methodology accurately in all practice applications. 2- Requires frequent support (Advancing). Does not consistently demonstrate an understanding of major principles and concepts. Does demonstrate some correct practice methodology. 1*-Do not meet competency (Needs improvement). Needs direction to consistently identify principles and application *Note: A grade of 1 means that the intern will not get any credit for this competency and will need to have a plan for improvement.

Intern: Preceptor: Date:

Intern: Please fill out your evaluation and then give to preceptor for completion

Evaluation cycle: Complete after week 10 Forms are to be completed and mailed to the DI Director. Your preceptor will document and review his/her evaluation with you.

Scientific and Evidence Base of Practice: Integration of scientific information and research into practice

Check () the appropriate rating for EACH cell block. Intern: Top Block Preceptor: Bottom Block

CRDN 1.1

Select indicators of program quality and/or customer service and measure achievement of objectives.

1 2 3 4

CRDN 1.2 Apply evidence-based guidelines, systematic reviews and scientific literature.

1

2 3 4

CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.

1

2 3 4

CRDN 1.4 Evaluate emerging research for application in nutrition and dietetics practice.

1

2 3 4


1

2 3 4

CRDN 1.6 Incorporate critical-thinking in overall practice.

1

2 3 4

Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice.

Check the appropriate rating for EACH cell block.

CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules,

1

2 3 4

90

as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.


1

2 3 4


1

2 3 4

CRDN 2.4 Function as a member of interprofessional teams.

1

2 3 4

CRDN 2.5 Assign patient care activities to NDTRs and/or support personnel as appropriate.

1

2 3 4

CRDN 2.6 Refer clients and patients to other professional and services when needs are beyond individual scope of practice.

1

2 3 4

CRDN 2.7 Apply leadership principles effectively to achieve desired outcomes.

1

2 3 4


1

2 3 4

CRDN 2.9 Participate in professional and community organizations.

1

2 3 4


1

2 3 4

CRDN 2.11 Show cultural competency/sensitivity in interactions with clients, colleagues and staff.

1

2 3 4


1

2 3 4

CRDN 2.13 Prepare a plan for professional development

1

2 3 4

91

according to Commission on Dietetic Registration guidelines.

CRDN 2.14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.

1

2 3 4

CRDN 2.15 Practice and/or role play mentoring and precepting others.

1

2 3 4

Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations.


CRDN 3.1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.

1

2 3 4

CRDN 3.2 Conduct nutrition focused physical exams.

1

2 3 4

CRDN 3.3 Demonstrate effective communication skills for clinical and customer services in a variety of formats and settings.

1

2 3 4

CRDN 3.5 Develop nutrition education materials that are culturally and age appropriate and designed for literacy level of the audience.

1

2 3 4

CRDN 3.6 Use effective education and counselling skills to facilitate behavior change.

1

2 3 4

CRDN 3.7 Develop and deliver products, programs or services that promote customer health, wellness and lifestyle management.

1

2 3 4

CRDN 3.8 Deliver respectful, science-based answers to client questions concerning emerging trends.

1

2 3 4

Practice Management and Use of Resources: strategic application of principles of


92

management and systems in the provision of services to individuals and organizations.


1

2 3 4


1

2 3 4


1

2 3 4


1

2 3 4

CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.

1

2 3 4

CRDN 4.9 Explain the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based systems.

1

2 3 4


1

2 3 4

Major Strengths:



Signature of Intern: _________________________________ Date: ___________ Signature of Preceptor: ______________________________ Date: ___________

93

INTERN EVALUATION OF SITE COORDINATOR

Your Name: _________________________________________________Date: ______________________

Site: _________________________________________________

Site coordinator: _____________________________________________________

Directions: Please circle the appropriate number and complete the form. Mail DIRECTLY to the DI Program Director.

Slightly Strongly

Disagree Disagree Neutral Agree Agree

1. The site coordinator was helpful in clarifying unit goals and

orienting the intern to the unit. 1 2 3 4 5

2. The site coordinator was helpful in assisting the intern to

achieve goals and master task assignments. 1 2 3 4 5

3. The site coordinator was generally available for consultation

and assistance. 1 2 3 4 5

4. The site coordinator demonstrated skills and knowledge that

were acceptable for current job assignment. 1 2 3 4 5

5. The site coordinator served as a good professional role model. 1 2 3 4 5

6. The site coordinator demonstrated good rapport with

employees. 1 2 3 4 5

7. The site coordinator demonstrated good rapport with the

Intern(s). 1 2 3 4 5

8. The site coordinator was open to students’ views. 1 2 3 4 5

9. The site coordinator provided feedback and performance

evaluation on a regular basis. 1 2 3 4 5

In the space below, identify the major strengths of the site coordinator as well as any suggestions you have for improvement.

Strengths:

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Suggestions:

________________________________________________________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

94

INTERN EVALUATION OF PRECEPTOR*

Your Name: ___________________________________________________ Date: ______________________

Site: _________________________________________________

Preceptor: _____________________________________________________

Directions: Please circle the appropriate number and complete the form. Mail DIRECTLY to the DI Program Director.

Slightly Strongly

Disagree Disagree Neutral Agree Agree

1. The site coordinator was helpful in clarifying unit goals and

orienting the intern to the unit. 1 2 3 4 5

2. The site coordinator was helpful in assisting the intern to

achieve goals and master task assignments. 1 2 3 4 5

3. The site coordinator was generally available for consultation

and assistance. 1 2 3 4 5

4. The site coordinator demonstrated skills and knowledge that

were acceptable for current job assignment. 1 2 3 4 5

5. The site coordinator served as a good professional role model. 1 2 3 4 5

6. The site coordinator demonstrated good rapport with

employees. 1 2 3 4 5

7. The site coordinator demonstrated good rapport with the

interns. 1 2 3 4 5

8. The site coordinator was open to students’ views. 1 2 3 4 5

9. The site coordinator provided feedback and performance

evaluation on a regular basis. 1 2 3 4 5

In the space below, identify the major strengths of the site coordinator as well as any suggestions you have for improvement.

Strengths:

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Suggestions:

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

*(make copies of this form to use for various site preceptors)

95

INTERN EVALUATION OF MEDICAL FACILITY

Intern Name _____________________________________________________________________

Directions: Please circle the number below and complete the form. Return to the Director of

Dietetic Internship Program.

TIME SPENT IN THE FOLLOWING AREAS HAS BEEN: Inadequate Satisfactory Excellent

1.Orientation Session 1 2 3

2. Patient Care 1 2 3

3. Outpatient Counseling 1 2 3

4. Supervising Personnel 1 2 3

5. Working with Tube Feedings 1 2 3

6. Purchasing Techniques & Outcomes 1 2 3

7. Kitchen Production 1 2 3

8. Public Health/Community Education 1 2 3

9. Case Studies (Developing, Presenting, Listening to others) 1 2 3

10. Giving Diet Instructions 1 2 3

11. Recording Diet Histories 1 2 3

12. Charting in Medical Records 1 2 3

13. In-service Education 1 2 3

14. Budgeting 1 2 3

15. Nutrition Focused Physical Exams 1 2 3

OTHER (PLEASE SPECIFY)

16. ____________________________ 1 2 3

17. ____________________________ 1 2 3

STAFF DEMONSTRATED

1. Cooperative, helpful attitude 1 2 3

2. Professional manner 1 2 3

3. Ability to provide experiences to meet competencies 1 2 3

4. Ability to listen 1 2 3

5. Effective communication 1 2 3

6. Ability to evaluate intern 1 2 3

OTHER (PLEASE SPECIFY)

7. _____________________________ 1 2 3

8. _____________________________ 1 2 3

Please continue to next page

96

Evaluation of Medical Facility page 2

Strengths of this Facility and/or Experiences:

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______

Weaknesses of this Facility and/or Experiences:

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______

Suggestions for Change or Improvement:

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______

97

FINAL EVALUATION BY SITE COORDINATOR

Evaluation of Intern’s Professional Performances and Behaviors

Site Coordinator _________________________________________________ Date _________________

Intern’s name: ________________________________________________________

Facility: ______________________________________________________________

Directions: Please mark the appropriate box below to rate the student’s professional performance on the

factors defined below.

Competent: Meets all position standards with minimal supervision

Acceptable: Generally meets position standards but shows need for improvement or additional

training/experience

Unacceptable: Fails to meet position standards - immediate improvement required

Performance Factors Competent Acceptable Unacceptable

Comment

Knowledge base essential to job

performance

Quality of work produced free

of errors


appropriately, use of electronic

charting.

Able to apply current research

into practice


accurately with attention to all

details

Tasks performed at a suitable

rate to accomplish a reasonable

work load.

Ability to assume the majority

of entry-level dietitian’s work.

Behaviors Factors

Competent

Acceptable

Unacceptable

Comment

Timeliness of assignments,

timely completion of job

responsibilities

Flexibility is maintained to meet

changes in job demands

Effective communication with

preceptors, patients, health care

team. Oral presentations and

writing skills.

Interpersonal relationships with

peers, preceptors and

supervisors

98

Intern Signature________________________________________________ Date:_____________________

Site Coordinator Signature________________________________________ Date:_____________________

Effective self- assessment

evaluations

Problem solving and critical

thinking skills

Dependability (call when

coming in late/sick, reports to

work on time)

Professional demeanor (attire,

hygiene, respect)

Response to feedback from

preceptors, supervisors and

peers.

Commendations:

Areas that require improvement and recommendations for improvement:

Intern comments:

99

INTERN EVALUATION OF DIETETIC INTERNSHIP PROGRAM ADMINISTRATION

Intern Name _____________________________________________________________________

Directions: Please circle the number below and complete the form. Return to the Director of

Dietetic Internship Program. Inadequate Satisfactory Excellent

1. The Handbook was 1 2 3

2. The Campus Orientation Session was 1 2 3

3. Communication with the DI program administration 1 2 3

4. The Self-Evaluation Instruments were 1 2 3

5. The objectives for each rotation were 1 2 3

6. Guidance provided by the DI Director was 1 2 3

7. Other

A. _______________________________ 1 2 3

B. _______________________________ 1 2 3

C. _______________________________ 1 2 3

D. _______________________________ 1 2 3

Inadequate/Satisfactory areas can be improved by:

Describe the objectives that you consider to be most helpful:

Describe the objectives that you consider to be least helpful:

7/25/2017

100

Andrews University Nutrition and Dietetics Internship Program Food Service Performance Improvement Rubric

Name: ______________________________________________________ Date: __________________________________

Preceptor signature____________________________________________________ Date: ___________________________ Intern signature_______________________________________________________ Date: ___________________________

Skills Excellent (5)

Acceptable (4)

Needs improvement (3)

Raw Score

Weight Final Score

Customer Satisfaction/Quality Control Tool Assessment

Conduct customer service quality management activities. Determine appropriate diagnostic tool to be used to collect more detailed data (patient tray accuracy, patient food temperature test trays, patient rounding, etc.) Data assessment is accurate.

Determine appropriate diagnostic tool to be used to collect more detailed data (patient tray accuracy, patient food temperature test trays, patient rounding, etc.) Missing some parts of the data assessment is accurate.

The diagnostic tool to be used to collect more detailed data (patient tray accuracy, patient food temperature test trays, patient rounding, etc.) is inappropriate. Data assessment is inaccurate.

3

Comments:

Quality Diagnostic Statement

Able to diagnose/identify casual factors for performance improvement initiative

Able to diagnose/identify partially factors for performance improvement initiative.

Unable to diagnose/identify factors for performance improvement initiative.

3

Comments:

Action Plan and Goal (Plan)

Operational action steps are defined with identified implementation date and responsible person identified. New data goal to achieve after plan implementation developed is measurable.

Operational action steps are partially defined with identified implementation date and responsible person identified. New data goal to achieve after plan implementation developed is measurable.

Operational action steps are not defined with identified implementation date and responsible person identified. New data goal to achieve after plan implementation developed is not measurable.

6

Comments:

Action Plan Implementation (Do)

Implements steps according to plan. Plan steps are thoroughly communicated

Implements steps according to plan. Plan steps are not thoroughly communicated

Implements steps according to plan. Plan steps are not communicated.

6

Comments:

Documentation (Check/Act)

Follow up data is documented to see if goal is achieved. Policies and /or procedures are rewritten, if necessary, in appropriate format. If goal not achieved, action plan is rewritten.

Follow up data is partially documented to see if goal is achieved. Policies and/or procedures are rewritten, if necessary, in appropriate format. If goal not achieved, action plan is partially rewritten.

Fail to follow up data is documented to see if goal is achieved. Incomplete policies and /or procedures rewritten. Action plan is not rewritten.

2

Comments: Total Score: % Passing grade is 80%

101

Andrews University Nutrition and Dietetics Internship Program Menu Design Rubric

Name:_________________________________ Date:_____________________ Document Excellent

(5) Acceptable

(4) Needs improvement

(3) Raw

Score Weight Final

Score

Menu Menu includes all required components. Descriptive and creative wording is used. Menu includes good variety

Menu includes most required components. Descriptive and creative wording is not used consistently. Menu includes fair variety

Menu does not include all required components or is not submitted on time. Very little descriptive or creative wording is used. Menu is repetitive

4

Modified Diets All items included on modified or therapeutic diet menus are acceptable for the diet

Most menu items included on modified or therapeutic menus are acceptable for the diet

Many menu items included on modified or therapeutic menus are not acceptable for the diet

4

Final Standardized Recipes for Entrees Only

Recipes for entrees are included for each menu item with sources referenced. Includes vegetarian alternatives. All recipes are included and typed in a standardized format

Recipes for entrees are included for most items. Some of the vegetarian alternatives are not acceptable. Most recipes are typed in a standardized format

Many recipes are missing. Sources are not referenced. Vegetarian alternatives are missing or not acceptable. Recipes are not typed in a standardized format

4

Comments:

Grammar/ punctuation

No grammatical or spelling errors, easy to read, and neat

1 error, includes partial information 2 or more errors, confusing 2

Focused on the target audience

Design menu according to the target audience, includes menu items that are familiar to target audience

Includes menu items familiar to the target audience most of the time

Occasionally Includes unfamiliar foods to target audience

2

Guidelines for menu planning

Follows all guidelines, no repetitions of foods, menu combinations are appropriate

Follow most of the guidelines. Some of the menu combinations can improve.

Follow some of the guidelines, has various menu combinations that are not appropriate

2

Pride Intern shows great effort in developing the menu, reflects the intern’s best efforts

Work reflects a strong effort from this intern

Work reflects very little effort on the part of this intern

2

Comments: Total score: % Passing grade is 80% This rubric needs to be done at least once in the outpatient setting. Up to 10 points extra credit for including Renal options. Preceptor signature____________________________________________________ Date: __________________________ Intern signature_______________________________________________________ Date: ___________________________

102

Andrews University Nutrition and Dietetics Internship Program: Theme Meal Rubric

Name: ______________________________________________________ Date: __________________________________

Preceptor signature____________________________________________________ Date: __________________________ Intern signature_______________________________________________________ Date: ___________________________

Document Excellent (5)

Acceptable (4)


Raw Score

Weight Final Score

Menu Theme Parameters

A unique theme is identified. All areas are adequately described. Creativity in theme meal planning is evident. Identify effective use of equipment, staff and time constraints.

A unique theme is identified. Most areas are adequately described. Creativity in theme meal planning is somewhat evident. Use somewhat effectively the equipment, staff and time constraints.

Theme is not appropriate as a unique occasion. Descriptions are inadequate to visualize theme. Limited or no creativity is evident. Don’t use effectively the equipment, staff and doesn’t meet time constraints.

2

Menu and/or Recipes

Menu includes all required components. Descriptive and creative wording is somewhat used. Recipes are included for each menu item with sources referenced. Menu and recipes are appropriate for theme.

Menu includes all required components. Descriptive and creative wording is not used. Recipes are included. Menu and recipes are appropriate for theme.

Menu does not include all required components or is not submitted. No descriptive or creative wording is used. Some recipes are missing. Sources are not referenced. Menu and recipes may not be appropriate for theme

5

Final Standardized Recipes

All recipes are included and typed in a standardized format.

All recipes are included and typed in a somewhat standardized format.

All recipes are included but not typed in a standardized format.

6

Comments:

Recipe Costing Forms

A recipe costing form is correctly completed for each recipe. Recipe costs fit within budget guidelines.

A recipe costing form is mostly correctly completed for each recipe. Recipe costs fit within budget guidelines

A recipe costing form is somewhat correctly completed for each recipe. Recipe costs do not fit within budget guidelines.

2

Purchase Order Purchase order is correctly completed with appropriate food specifications. Total food costs fit within budget guidelines.

P.O. is mostly correctly completed with appropriate food specifications. Total food costs fit within budget guidelines

P.O. is somewhat correctly completed with some food specifications missing information. Total food costs are slightly over budget guidelines.

1

Budget Report

Budget report is complete, receipts are included and all expenses are within budget guidelines

Budget report is mostly complete, receipts are included and all expenses are within budget guidelines

Budget report is somewhat complete, receipts are included. Expenses are slightly over budget guidelines.

1

Production Schedule

Responsible for the production schedule. Takes initiative to be in the kitchen assisting with prep. Coordinate the overall flow of meal from planning to serving.

Missed some of the steps of the production schedule. Available assisting with prep. Able to coordinate overall flow of meal but needs guidance.

Missed several steps of the production schedule. Available assisting with prep. Able to coordinate overall flow of meal but needs much guidance

2

Theme Meal Evaluation

Prepares a measurable tool to evaluate customer satisfaction. Includes recommendations based on results of the evaluation.

Prepares a measurable tool to evaluate customer satisfaction. The recommendations were not fully targeting customer satisfaction results.

The evaluation tool doesn’t provide measurable results. Therefore the recommendations were not acceptable.

1


103

Andrews University Nutrition and Dietetics Internship Program Clinical Performance Improvement Rubric

Name: ______________________________________________________ Date: __________________________________

Preceptor signature____________________________________________________ Date: ___________________________ Intern signature_______________________________________________________ Date: ___________________________

Skills Excellent (3)

Acceptable (2)


Raw Score

Weight Final Score

Customer Satisfaction/ Quality Control Tool Assessment

Conduct clinical service quality management activities. Determine appropriate diagnostic tool to be used to collect more detailed data (nutrition screening compliance, timeliness of assessment and reassessment, appropriateness of nutrition support, etc.). Data assessment is accurate.

Determine appropriate diagnostic tool to be used to collect more detailed data (nutrition screening compliance, timeliness of assessment and reassessment, appropriateness of nutrition support, etc). Missing some parts of the data assessment is accurate.

The diagnostic tool to be used to collect more detailed data (nutrition screening compliance, timeliness of assessment and reassessment, appropriateness of nutrition support, etc) is inappropriate. Data assessment is inaccurate.

5

Comments:

Quality Diagnostic Statement

Able to diagnose/identify casual factors for performance improvement initiative

Able to diagnose/identify partially factors for performance improvement initiative.

Unable to diagnose/identify factors for performance improvement initiative.

5

Comments:

Action Plan and Goal (Plan)

Operational action steps are defined with identified implementation date and responsible person identified. New data goal to achieve after plan implementation developed is measurable.

Operational action steps are partially defined with identified implementation date and responsible person identified. New data goal to achieve after plan implementation developed is measurable.

Operational action steps are not defined with identified implementation date and responsible person identified. New data goal to achieve after plan implementation developed is not measurable.

10

Comments:

Action Plan Implementation (Do)

Implements steps according to plan. Plan steps are thoroughly communicated

Implements steps according to plan. Plan steps are not thoroughly communicated

Implements steps according to plan. Plan steps are not communicated.

10

Comments:

Documentation (Check/Act)

Follow up data is documented to see if goal is achieved. Policies and /or procedures are rewritten, if necessary, in appropriate format. If goal not achieved, action plan is rewritten.

Follow up data is partially documented to see if goal is achieved. Policies and/or procedures are rewritten, if necessary, in appropriate format. If goal not achieved, action plan is partially rewritten.

Fail to follow up data is documented to see if goal is achieved. Incomplete policies and /or procedures rewritten. Action plan is not rewritten.

3.3

Comments: Total Score: % (> 80% required for passing)

104

Andrews University Dietetic Internship Program: Diet Counselling Rubric Name:______________________________ Date:_____________________________

Preceptor Signature: _______________________________________________ Date: ____________________________ Intern Signature: _______________________________________________________ Date: ____________________________

Category Excellent (5)

Acceptable (4)

Needs Improvement (3)

Raw Score

Weight Final Score

Introduction States objectives of diet counseling and introduce herself/himself and check if correct client.

Fails to state the objectives or introduces herself/himself or failed to check if correct client

Fails to state the objectives and introduces herself/himself and check if correct client.

1

Comments:

Oral/non- verbal communication

Maintains eye contact most of the time and reads notes seldom. No vocalized pauses (uh, well, um, etc.) are noticed.

Maintains eye contact and reads some of the report. One to five vocalized pauses are noticed.

Reads all information with no eye contact. Speaks too quiet, mumbles incorrectly. Ten or more vocalized pauses are noticed.

2

Comments:

Individualized counseling Begin counseling of the priority modifications for the nutrition issue of most concern to client’s health and well-being. Considers client’s cultural and education background.

Begin counseling of the priority modifications for the nutrition issue of most concern to client’s health and well-being but sometimes wanders to another topic. Considers client’s cultural and education background most of the time.

Counseling was not focused on nutrition issue of most concern to client’s health and well-being. Rarely considers client’s cultural and education background.

3

Comments:

Nutrition counseling

Assess client readiness for counseling and gear session based on his/her readiness. Provides correct information at all times, didn’t omit important information. Explained all terms in lay language.

Assess client readiness but didn’t gear the session based on his/her readiness. Provides correct information most of the time but omitted important information or didn’t explain one of the technical terms.

Failed to assess client readiness or didn’t gear the counseling based on his/her readiness. Provides correct information but had several errors or omitted important information or didn’t explain some of the technical terms.

6

Comments:

Handouts and materials All handouts are appropriate for client’s degree of understanding

Some of the handouts have technical information that is not explained.

Not appropriate for client’s degree of understanding.

3

Conducted feedback activity to assess client/patient learning

Conducted an appropriate activity to assess client learning and help client set goals.

Either failed to conduct an appropriate activity to assess client learning or didn’t help client set goals.

Failed both to conduct an appropriate activity to assess client learning and didn’t help client set goals.

2

Comments:

Preparation before counseling

All anthropometrics, nutrient calculations, dietary assessment done ahead of time.

Didn’t complete all calculations or anthropometrics or assessment.

Failed to do calculations and/or anthropometrics or assessment

3

Comments: Total score: % Passing grade is 80% This rubric needs to be done at least once in the outpatient setting.

105

Andrews University Nutrition and Dietetics Internship Program Diet Education Rubric

Name:____________________________ Date:__________________________ Midway:__ Staff relief:___

Preceptor Signature:_________________ Date:__________________ Intern Signature:___________________ Date:______________________


Acceptable (4)


Raw Score Weight Final Score

Purpose States objectives of diet instruction and introduce herself/himself and check if correct patient/client.

Fails to state the objectives or introduces herself/himself or failed to check if correct patient/client.

Fails to state the objectives and introduces herself/himself and check if correct patient/client.

1

Comments:





2

Comments:

Individualized education Begin instruction of the priority modification for the nutrition issue of most concern to patient’s health and well-being. Considers patient’s cultural and education background.

Begin instruction of the priority modification for the nutrition issue of most concern to patient’s health and well-being but sometimes wander to another topic. Considers patient’s cultural and education background most of the time.

Education was not focused on the nutrition issue that patient has the most concern. Rarely considers patient’s cultural and education background.

3

Comments:

Nutrition Content

Provides correct information at all times, didn’t leave out important information. Explained all terms in lay language.

Provides correct information most of the time but stated one error in the information or left out some important information or didn’t explain one of the technical terms.

Provides correct information but had several errors or left out some important information or didn’t explain some of the technical terms.

6

Comments:

Handouts and materials All handouts are appropriate for patient’s degree of understanding


Not appropriate for patient’s degree of understanding.

3


Conducted an appropriate activity to assess patient/client learning and help patient set goals.

Either failed to conduct an appropriate activity to assess patient/client learning or didn’t help patient set goals.

Failed both to conduct an appropriate activity to assess patient/client learning and didn’t help patient set goals.

2

Comments:

Preparation before education




3

Comments: Total score: % Passing grade is 80% NOTE: This rubric needs to be done by midway of the clinical section and during clinical staff relief

106

Andrews University Nutrition and Dietetics Internship Program Diet Education Rubric

Name:____________________________ Date:__________________________ Midway:___ Staff relief:___

Preceptor Signature:___________________ Date:__________________ Intern Signature:____________________ Date:________________


Acceptable (4)


Raw Score Weight Final Score

Purpose States objectives of diet instruction and introduce herself/himself and check if correct patient/client.

Fails to state the objectives or introduces herself/himself or failed to check if correct patient/client.

Fails to state the objectives and introduces herself/himself and check if correct patient/client.

1

Comments:





2

Comments:

Individualized education Begin instruction of the priority modification for the nutrition issue of most concern to patient’s health and well-being. Considers patient’s cultural and education background.

Begin instruction of the priority modification for the nutrition issue of most concern to patient’s health and well-being but sometimes wander to another topic. Considers patient’s cultural and education background most of the time.

Education was not focused on the nutrition issue that patient has the most concern. Rarely considers patient’s cultural and education background.

3

Comments:

Nutrition Content

Provides correct information at all times, didn’t leave out important information. Explained all terms in lay language.

Provides correct information most of the time but stated one error in the information or left out some important information or didn’t explain one of the technical terms.

Provides correct information but had several errors or left out some important information or didn’t explain some of the technical terms.

6

Comments:

Handouts and materials All handouts are appropriate for patient’s degree of understanding


Not appropriate for patient’s degree of understanding.

3


Conducted an appropriate activity to assess patient/client learning and help patient set goals.

Either failed to conduct an appropriate activity to assess patient/client learning or didn’t help patient set goals.

Failed both to conduct an appropriate activity to assess patient/client learning and didn’t help patient set goals.

2

Comments:

Preparation before education




3

Comments: Total score: % Passing grade is 80% NOTE: This rubric needs to be done by midway of the clinical section and during clinical staff relief

107

Andrews University Nutrition and Dietetics Internship Program Nutrition Care Process Rubric

Name:_____________________________ Date:__________________________________ Midway:___ Staff Relief:___

Preceptor Signature: ___________________________________________________________ Date: ____________________________

Intern Signature: ______________________________________________________________ Date: ____________________________


Acceptable (4)


Raw Score

Weight Final Score

Nutrition Assessment Nutrition data is complete and accurate. Nutrition calculations are complete and accurate.

Nutrition data is complete but contains an error. Nutrition calculations are missing one component and/or contain an error.

Nutrition data is incomplete and contain more than one error. Nutrient calculations are incomplete and/or contain multiple errors.

3

Comments:

Nutrition Diagnostic Labe

Identifies the nutritional problem accurately. PES statement utilizing the NCP language is properly written.

Identifies the nutritional problem accurately. PES statement utilizing the NCP language contains one error.

Identifies the nutritional problem inaccurately. PES statement does not properly utilize the NCP language and/or contains errors.

6

Comments:

Intervention and Goal Utilizes NCP language for intervention. Intervention(s) are appropriate; aimed at the etiology or the improvement of signs and symptoms. Goal(s) are measurable and realistic.

Utilizes NCP language for intervention. Intervention(s) are appropriate; aimed at the etiology or the improvement of signs and symptoms. Goal(s) are measurable and realistic. Contains one error.

Utilizes NCP language for intervention(s). Intervention(s) are not appropriate to the etiology and signs/symptoms. Goal is not measurable and realistic. Contains more than one error.

5

Comments:

Nutrition Education

Education is based on client/patient knowledge. Materials are complete and appropriate.

Education is based on client/patient knowledge. Uses appropriate materials but work is incomplete.

Education is not based on client/patient knowledge. Materials may not be appropriate and/or complete.

3

Comments:

Documentation Uses approved abbreviations. Legible handwriting/correct typing. Signed and dated.

Uses approved abbreviations except for one error. Signed and dated. Legible.

Contains more than one incorrect abbreviation. Signature and/or date missing.

3

Comments: Total score: % Passing grade is 80% Note: This rubric needs to be done midway through the clinical section and during staff relief.

108

Andrews University Nutrition and Dietetics Internship Program Nutrition Care Process Rubric

Name:_____________________________ Date:__________________________________ Midway:___ Staff Relief:___

Preceptor Signature: ___________________________________________________________ Date: ____________________________

Intern Signature: ______________________________________________________________ Date: ____________________________


Acceptable (4)


Raw Score

Weight Final Score

Nutrition Assessment Nutrition data is complete and accurate. Nutrition calculations are complete and accurate.

Nutrition data is complete but contains an error. Nutrition calculations are missing one component and/or contain an error.

Nutrition data is incomplete and contain more than one error. Nutrient calculations are incomplete and/or contain multiple errors.

3

Comments:

Nutrition Diagnostic Labe

Identifies the nutritional problem accurately. PES statement utilizing the NCP language is properly written.

Identifies the nutritional problem accurately. PES statement utilizing the NCP language contains one error.

Identifies the nutritional problem inaccurately. PES statement does not properly utilize the NCP language and/or contains errors.

6

Comments:

Intervention and Goal Utilizes NCP language for intervention. Intervention(s) are appropriate; aimed at the etiology or the improvement of signs and symptoms. Goal(s) are measurable and realistic.

Utilizes NCP language for intervention. Intervention(s) are appropriate; aimed at the etiology or the improvement of signs and symptoms. Goal(s) are measurable and realistic. Contains one error.

Utilizes NCP language for intervention(s). Intervention(s) are not appropriate to the etiology and signs/symptoms. Goal is not measurable and realistic. Contains more than one error.

5

Comments:

Nutrition Education

Education is based on client/patient knowledge. Materials are complete and appropriate.

Education is based on client/patient knowledge. Uses appropriate materials but work is incomplete.

Education is not based on client/patient knowledge. Materials may not be appropriate and/or complete.

3

Comments:

Documentation Uses approved abbreviations. Legible handwriting/correct typing. Signed and dated.

Uses approved abbreviations except for one error. Signed and dated. Legible.

Contains more than one incorrect abbreviation. Signature and/or date missing.

3

Comments: Total score: % Passing grade is 80% Note: This rubric needs to be done midway through the clinical section and during staff relief.

109

Andrews University Nutrition and Dietetics Internship Program Oral Presentation Rubric

Name:______________________________ Date:_____________________________ Food Service:___ Clinical:___

Preceptor Signature: __________________ Date: __________________ Intern Signature: ________________________ Date: _____________________


Acceptable (4)


Raw Score

Weight Final Score

Verbal Good flow. Some minor pauses which do not distract from the presentation. Speaks comfortably with only occasional use of notes.

Occasional pauses with poor flow. Some distracting uses of “um” or similar. Occasionally reads rather than speaking.

Noticeable pauses as presenter gets lost/loses flow frequently. Distracting amount of “ums, hold on, like” or similar. Reads presentation rather than speaking comfortably.

2

Physical Good use of notes/technology which is largely unnoticeable by audience. Eye contact is maintained through majority of presentation.

Some fumbling with notes/technology observed occasionally, but does not distract from presentation. Some eye contact.

Fidgeting and/or fumbling with notes/technology are noted throughout and distract from presentation. Does not make eye contact.

3

Interest Presenter is enthusiastic and engaged with the topic. Comfortable with audience and able to hold their attention.

Presenter is engaged with topic. Somewhat in tune with audience’ attention.

Presenter shows discomfort with topic or disinterest. Unable to maintain audience’ attention.

2

Topic Knowledge Excellent working knowledge of topic demonstrating understanding of processes and research in the area, as well as its application for the audience.

General knowledge of the topic with some demonstration of understanding processes, research, and application for the audience.

Poor knowledge of the topic which lacks a demonstration of understand the processes, research, and application for the audience.

3

Ability to Answer Questions Presenter is comfortable with topic and able to answer questions thoroughly, drawing on research and application. Able to point to references as appropriate.

Presenter is competent to answer most questions. Somewhat able to draw on research and applications. Makes some use of resources.

Presenter is unable to answer most questions. Does not make use of research and application knowledge. Does not utilize resources competently.

3

Professionalism Demonstrates professionalism through thorough preparation, being early to prepare and setup on-site, appearance, cultural sensitivity and respect, and response constructive criticism from preceptors.

Demonstrates some professionalism through preparation, timeliness, dress, cultural sensitivity and respect, and acceptance of constructive criticism from preceptors.

Does not adequately demonstrate professionalism. Lacks in some areas such as preparation, timeliness, dress, cultural sensitivity and acceptance of feedback from preceptors.

1

Visual Aids Slides are well organized, clear, and easy to follow. They enhance the presentation and show thoughtful preparation.

Slides are organized and go along with presenter’s flow adequately. They are not too wordy or confusing.

Slides are not well organized or clear; too wordy and/or not in line with presenters flow.

2

Organization Clear introduction, body, and conclusion with good application of research.

Clear introduction, body, and conclusion with some application of research.

Unclear introduction, body, and/or conclusion. Lacking application of research.

3

Resources Reliable and current sources. Presenter shows familiarity with contents of resources. Citations are formatted correctly.

Reliable sources which are mostly current. Presenter shows some familiarity with content. Citations are mostly formatted correctly with only a few minor errors.

Unreliable sources and/or out-of-date. Presenter seems unfamiliar with content of resources. Citations are not properly formatted.

1

Passing grade is 80% (This rubric can be used with any presentation you give) Total score: % Comments: (may use back of sheet for additional comments)

110





Acceptable (4)


Raw Score

Weight Final Score




2




3




2




3




3




1




2




3




1


111





Acceptable (4)


Raw Score

Weight Final Score




2




3




2




3




3




1




2




3




1


112

Andrews University Nutrition and Dietetics Internship Program Written Case Study Rubric

Name: __________________________________ Case title ________ Major: Minor:


Acceptable (4)


Raw Score

Weight Final Score

Introduction

The introduction presents the overall topic and draws the reader into the presentation.

The introduction presents the overall topic somewhat clearly and draws the reader into the presentation.

The introduction does not present the overall topic clearly. The reader is not drawn to the presentation.

1

Comments:

Content/knowledge* The content is written clearly and concisely with logical progression of ideas and supporting information. Follows the case study outline for content and organization. All elements of the case study are present. Shows knowledge of disease process and medications. Recommends appropriate interventions.

The content is written concise but may be unclear. Some parts of the case study lose a logical progression of ideas and may miss supporting information. Follows the case study outline for content and organization most of the time. Shows knowledge of disease process & medications. Recommends appropriate interventions most of the time.

The content is written unclearly with illogical progression of ideas and supporting information. Follows the case study outline for content and organization most of the time. Doesn’t have a clear understanding of disease process. May or may not recommend appropriate interventions.

6

Comments:

MNT/Calculations:

Applies evidence-based guidelines in the Nutrition Care Process. Justifies choice of MNT based on evidence. Nutrient calculations are accurate. Accurate analysis of previous diet is included.

Misses some elements of the Nutrition Care Process. 1 nutrient calculations is inaccurate. Analysis of previous diet is included with some inaccuracies.

No evidence of using the best MNT. 2 or more calculations are incorrect. Analysis of previous diet is missing.

6

Comments:

Text Elements/ Mechanics:

The fonts are easy to read. The layout is visually pleasing and contributes to overall message. The text is written with one error or less in grammar, capitalization, punctuation, and spelling. Cover page with title is present.

The fonts are easy to read. The layout is good. The text is written with 2-3 errors in grammar, capitalization, punctuation, and spelling. Cover page is incomplete

The fonts are not easy to read. The layout is average. The text is written with more than 3 errors in grammar, capitalization, punctuation, and spelling. No cover page.

2

Comments:

Research/Citations:

Evaluates emerging research for application of dietetic practice. Research of disease process is complete. Sources of information are properly cited and not more than 5 years old (exception if a classic citation) There are 10 or more citations for the major case study and 5 citations for the minor case study

Incomplete evaluation of research. Sources of information are properly cited and not more than 5 years old. Missing 2 citations for major case study & 1 for minor case study.

Missing major evaluations of research. Sources of information are not properly cited or some citations are older than 5 years. Missing more than 2 citations for major case study & more than 1 for minor case study.

5

Comments: Total score: % *See Case Study Outline for content. 10% deduction for turning in later than due date. Passing grade is 80%. (Please include corrected case study with rubric)

Preceptor’s Signature__________________________________________________________________ Date: ________________ Intern’s Signature_____________________________________________________________________ Date: ________________

113

Andrews University Nutrition and Dietetics Internship Program Written Case Study Rubric

Name: __________________________________ Case title ________ Major: Minor:


Acceptable (4)


Raw Score

Weight Final Score

Introduction

The introduction presents the overall topic and draws the reader into the presentation.

The introduction presents the overall topic somewhat clearly and draws the reader into the presentation.

The introduction does not present the overall topic clearly. The reader is not drawn to the presentation.

1

Comments:

Content/knowledge* The content is written clearly and concisely with logical progression of ideas and supporting information. Follows the case study outline for content and organization. All elements of the case study are present. Shows knowledge of disease process and medications. Recommends appropriate interventions.

The content is written concise but may be unclear. Some parts of the case study lose a logical progression of ideas and may miss supporting information. Follows the case study outline for content and organization most of the time. Shows knowledge of disease process & medications. Recommends appropriate interventions most of the time.

The content is written unclearly with illogical progression of ideas and supporting information. Follows the case study outline for content and organization most of the time. Doesn’t have a clear understanding of disease process. May or may not recommend appropriate interventions.

6

Comments:

MNT/Calculations:

Applies evidence-based guidelines in the Nutrition Care Process. Justifies choice of MNT based on evidence. Nutrient calculations are accurate. Accurate analysis of previous diet is included.

Misses some elements of the Nutrition Care Process. 1 nutrient calculations is inaccurate. Analysis of previous diet is included with some inaccuracies.

No evidence of using the best MNT. 2 or more calculations are incorrect. Analysis of previous diet is missing.

6

Comments:





2

Comments:

Research/Citations:

Evaluates emerging research for application of dietetic practice. Research of disease process is complete. Sources of information are properly cited and not more than 5 years old (exception if a classic citation) There are 10 or more citations for the major case study and 5 citations for the minor case study

Incomplete evaluation of research. Sources of information are properly cited and not more than 5 years old. Missing 2 citations for major case study & 1 for minor case study.

Missing major evaluations of research. Sources of information are not properly cited or some citations are older than 5 years. Missing more than 2 citations for major case study & more than 1 for minor case study.

5

Comments: Total score: % *See Case Study Outline for content. 10% deduction for turning in later than due date. Passing grade is 80%. (Please include corrected case study with rubric)


114

Andrews University Nutrition and Dietetics Internship Program: Research Paper Rubric Name: __________________________________ Research Topic ________


Acceptable (4)


Raw Score

Weight Final Score

Introduction

The introduction presents the overall topic and draws the reader into the body of the paper.

The introduction presents the overall topic somewhat clearly and draws the reader into the body of the paper.

The introduction does not present the overall topic clearly. The reader is not drawn to the body of the paper.

1

Comments:

Content/knowledge* The content is written clearly and concisely with logical progression of ideas and supporting information. Follows the research paper outline for content and organization. All elements of the paper are present. Shows knowledge of disease process as well as current research and application for dietetics practice and MNT.

The content is written concisely but may be unclear. Some parts of the paper lose a logical progression of ideas and may miss supporting information. Follows the paper outline for content and organization most of the time. Shows some knowledge of disease process, as well as current research and applications and MNT.

The content is written unclearly with illogical progression of ideas and supporting information. Follows the paper outline for content and organization some of the time. Doesn’t have a clear understanding of disease process, and does not adequately address current research and applications and MNT.

6

Comments:

MNT/Calculations:

Explains reasoning for common MNT interventions. Examines current research with possible applications for MNT. Any relevant nutrient calculations are accurate.

Misses some elements of current recommended MNT interventions. Examines some current research with only minor discussion of applications for MNT. 1 relevant nutrient calculation is inaccurate.

No discussion of current MNT interventions. Does not adequately examine current research for applications in MNT. 2 or more relevant nutrient calculations are inaccurate.

5

Comments:





2

Comments:

Research/Citations:

Evaluates emerging research for application of dietetic practice. Research of disease process is complete. Sources of information are properly cited and not more than 5 years old (exception if a classic citation). The recommended minimum # of citations is met.

Incomplete evaluation of research. Sources of information are properly cited and not more than 5 years old. Short 1-2 citations.

Missing major evaluations of research. Sources of information are not properly cited or some citations are older than 5 years. Missing more than 2 citations to meet the minimum.

6

Comments: Total score: % *See Research Paper Outline for content. 10% deduction for turning in later than due date. Passing grade is 80%. (Please include corrected paper with rubric)


115

Andrews University Internship Program of Nutrition & Dietetics E- Portfolio Rubric

Preceptor signature____________________________________________________ Date: __________________________ Intern signature_______________________________________________________ Date: __________________________

Name: Date: CATEGORY Explanations 3 2 1 Raw

score Weight Final

Score

Clear, organized, and professional format

Cover page, table of contents, dividers are available and demonstrate the use of clear, well organized and accurate written communication.

Provides high quality work

Provides work that occasional needs to be checked/redone to ensure quality

Provides work that usually needs to be checked/redone to ensure quality

6

Layout and Text Elements

No grammatical or spelling errors, format easy to read. Fonts, point size, bullets, bold and indentations for headings

Generally is easy to read. Only 1 error is present.

2-4 errors, partial information

more than 4 errors, format is difficult to read

6

Comments:

Content/Reflections All parts of the portfolio are present. All reflections clearly identified and described professional growth goals of lifelong learning.

All parts of the portfolio are present, but missing one the reflections of the entries

Missing one part of the portfolio or missing two reflections of the entries

Missing more than one part of the portfolio or missing more than two of the reflections of the entries

9

Comments:

Quality of entries Consistently the qualities of the entries are neat and represent the section of the portfolio.

One of the entries doesn’t represent the section correctly.

More than one entry doesn’t represent the section accurately.

More than two entries don’t represent the section accurately.

7

Pride Intern shows great effort in developing the portfolio

Work reflects a strong effort from this intern.

Work reflects some effort from this intern.

Work reflects very little effort on the part of this intern.

5.3


116

Andrews University Internship Program of Nutrition & Dietetics Policy Letter Rubric

Name: ______________________________________________________ Date: __________________________________

Internship Director signature _______________________________________________ Date: __________________________ Intern signature_______________________________________________________ Date: ___________________________

Document Excellent (5)

Acceptable (4)


Raw Score

Weight

Final Score

Introduction: The introduction presents the overall topic, introduces the author of the letter and draws the reader in.

The introduction presents the overall topic, introduces the author of the letter but fails to grab the reader’s attention.

The introduction does not clearly introduce the topic or the author, and fails to grab the reader’s attention.

4

Comments:

Formatting: The letter is laid out in a logical manner and easy to read. It expertly covers the info without being overly wordy.

The letter is laid out in a semi-logical manner and easy to read. It adequately covers the topic but is somewhat wordy.

The letter is laid out in an illogical manner and not easy to read. It insufficiently covers the topic and/or is overly wordy.

3

Content/knowledge: The letter shows a thorough understanding of the topic and conveys the information in a clear way.

The letter shows some understanding of the topic and conveys the information in a clear way.

The letter does not show a good understanding of the topic and does not communicate information clearly.

5

Comments:

Topic Importance: The letter clearly explains why the issue being addressed is important and is convincing to the reader.

The letter somewhat explains why the issue of the letter is important and somewhat convincing.

The letter fails to convey the importance of the topic and is not convincing.

4

Comments:

Solution Proposal: The intern proposes a clear and reasonable solution or a course of action which the reader can take to address the issue.

The intern proses a clear solution or course of action which is partially possible for the reader to take.

The intern does not propose a reasonable or clear solution or course of action for the reader to take.

4


117

Part B Internship Program

Curriculum

118

Table of contents

Community Nutrition 119 WIC 120 School Lunch and Head Start 121 Community Wellness Program 122 Community Elective 124 Food Service Administration 125 Food Production 126 Cafeteria, Nutrition Accounting and Catering 128 Leadership, Management, and Human Resources 129 Clinical Nutrition 131 General Clinical 132 *Medical/Surgical 135 *Cardiac 137 *Diabetes/Weight Management 139 *Oncology 141 *Renal 142 *OB/Pediatrics 144 Performance Improvement 145 *Nutrition Support 146 Clinical Elective 148 Outpatient Clinic 149 Nutrition Education, Library and Research 150 Social Services/PT/OT/Speech Therapy 151 *Long Term Care or Rehabilitation 152 *Staff Relief 154 *Evaluations and Pre/Post tests are REQUIRED for these rotations.

119

Community Nutrition

120

CURRICULUM FOR SUPERVISED PRACTICE: For Andrews University Internship Program in Nutrition & Dietetics

Names of Facilities/Affiliations Johnson County WIC Program, Butler county WIC program, County Department WIC program,

Intercare community Health Network, Orange County WIC Program, St. Joseph County WIC program,

Public Health Dayton and Montgomery County WIC Program, Kent County Health Department WIC Program, Type of Experience/Rotation WIC

Floyd County Health Department and Kane County WIC program, Access Health WIC Program

Weeks of Supervised Practice 1.0 Practice Hours 40 Didactic Hours 0

Competencies

Example of Planned Experiences

(These serve only as guidelines; they are not

requirements. Your preceptor may plan

different experiences to meet the competency.)

Evaluation Strategies


CRDN 1.3: Justify programs, products, services and care

using appropriate evidence or data

CRDN 1.3Discuss program costs/benefits with preceptor. .

Work with WIC clients to assess needs and the benefits they

may receive.

Review all CRDNs with supervising RD and include

activities in Weekly Report(s).Turn in a written report to

the DI Director with weekly report following WIC

rotation.


CRDN 2.2: Demonstrate professional writing skills in

preparing professional communications (Tip: Examples

include research manuscripts, project proposals, education

materials, policies and procedures).

CRDN 2.4: Function as a member of interprofessional

teams.

CRDN 2.2 Conduct a nutrition education class on a food &

nutrition topic and develop educational materials for a

class/clients in accordance with the needs of your WIC

facility.

Write a one page report of the experience.

CRDN 2.4 Work with WIC staff to understand the function

of different professionals in the setting and contribute to

completion of workload.

Turn in written report to the DI director. Place a copy of

your handout or teaching materials and report in your

portfolio.


CRDN 3.1: Perform the Nutrition Care Process and use

standardized nutrition language for individuals, groups and

populations of differing ages and health status, in a variety of

settings.

CRDN 3.4: Design, implement and evaluate presentations to

a target audience.

CRDN 3.1 Assess the nutrition status of WIC participants

using the NCP. Observe/assist as the clients are assessed for

hemoglobin level, height and weight. Document in medical

record.

CRDN 3.4 Conduct a nutrition education class on a food &

nutrition topic if possible. Educate clients on topics relevant

to their situation (i.e. nutrition needs for nursing/pregnant

women, newborns/toddlers).

121


Names of Facilities/Affiliations Upton Middle School/St Joseph Public Schools, Grand Rapids Public Schools,

Kettering City Schools, Valley View School District, Birdville Public Schools, Muscogee County Public Schools, Type of Experience/Rotation Orange County Head Start Program, Head Start Greater Dallas, Berrien Springs Public Schools School Lunch Program or Head Start

Presence Health


Competencies

Examples of Planned Experiences

Evaluation Strategy

Scientific and Evidence Base of practice: integration of scientific information and research into practice. CRDN 1.1: Select indicators of program quality and/or

customer service and measure achievement of objectives CRDN 1.1 Review the federal government’s policies for

children nutrition programs. Conduct plate waste study.

(A plate waste study should monitor what students take vs

what they consume. Note any particular types of food or

dishes which seem to be thrown out by students vs which are

acceptable to them. Report on amount of food waste and

suggest improvements to the menu/service style/etc as

appropriate to reduce waste. Give attention to guidelines the

facility may be required to follow such as national and state

regulations).


activities in Weekly Report(s).

Write a Plate Waste Report regarding the

results/interpretation of the plate waste study. Discuss with

supervising RD. Send a copy with your weekly report.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.6: Use effective education and counseling skills to

facilitate behavior change.

CRDN 3.6 Teach a basic nutrition class in the school system

for children or adolescents. Develop educational materials

for the class.

Include your teaching materials in your portfolio.

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to

individuals and organizations. CRDN 4.3: Conduct clinical and customer service quality

management activities.

CRDN 4.5: Analyze quality, financial and productivity data

for use in planning.

CRDN 4.6: Propose and use procedures as appropriate to the

practice setting to promote sustainability, reduce waste and

protect the environment.

CRDN 4.3 Conduct plate waste study at one meal and

evaluate results.

CRDN 4.5 Review facility food budget, use of government

commodities, menu writing and the distribution systems used

in the facility.

CRDN 4.6: Examine facility practices and look for ways to

reduce waste, to better meet budget constraints, and to ensure

regulations regarding environmental issues are being

followed.

Write a one page Rotation Report on your sites in School

Lunch/Head Start and your teaching experience and send it to

the DI program Director.

122


Names(s) of Facility (ies)/Affiliations(s) Andrews University, Florida Hospital Memorial Medical, Concordia University, St. Francis Hospital

Spectrum Health, Huguley Medical Center, Health Care Network, Notre Dame University,

Lakeland Health Care, Atrium Medical Center, Florida Hospital Zephyrhills, IU Health LaPorte Hospital,

Memorial Hospital of South Bend Type of Experience/Rotation: Community Wellness


Competencies


Evaluation Strategy

Scientific and Evidence Base of Practice: integration of scientific information and research into practice. CRDN 1.6: Incorporate critical-thinking skills in overall

practice.

CRDN 1.6 Apply critical-thinking skills when assessing

clients in a variety of settings and when selecting topics and

teaching methods appropriate for the population/individual

and monitoring progress (Tip; critical thinking skill is the

ability to analyze and evaluate an issue objectively to form a

judgement).



Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.3: Demonstrate active participation, teamwork

and contributions in group settings.

CRDN 2.7: Apply leadership skills to achieve desired

outcomes.

CRDN 2.8: Demonstrate negotiation skills.

CRDN 2.3 Work with staff/volunteers at site to complete

tasks as assigned by the preceptor.

CRDN 2.7 Demonstrate leadership skills by planning your

class/bulletin board/pamphlet or similar project. Gather

necessary supplies, perform research, and implement ideas

in accordance project guidelines.

CRDN 2.8 Be proactive in working with staff/clients in

order to reach goals.

Written report on rotation to be sent to the DI program

Director. Place a copy in your portfolio as well.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations.

123



populations of differing ages and health status, in a variety

of settings.

CRDN 3.4: Design, implement and evaluate presentations

to a target audience.

CRDN 3.7: Develop and deliver products, programs or

services that promote health, wellness and lifestyle

management.

CRDN 3.1 Conduct health assessments/nutrition screens of

persons attending the community program, such as blood

pressure readings, weight and height, etc as applicable to the

setting. Document in accordance with program policy.

CRDN 3.4 Conduct nutrition educations classes, conduct

supermarket tours, run an educational booth at a health fair

or other activities that the preceptor approves to fulfill this

competency.

CRDN 3.7 Talk with supervising RD regarding needs of the

placement and then develop a product, program or service to

meet that need. This could be a pamphlet, bulletin board, a

class curriculum, or other depending on the placement.

Participation in a health class/health fair or similar would

also be applicable.

If applicable, include a copy of your project in your

portfolio.

124


Names(s) of Facility(ies)/Affiliations(s) Andrews University, Florida Hospital Memorial Medical, Concordia University, St. Francis Hospital

Spectrum Health, Huguley Medical Center, Health Care Network, Notre Dame University,

Lakeland Health Care, Atrium Medical Center, Florida Hospital Zephyrhills, IU Health LaPorte Hospital,

Memorial Hospital of South Bend Type of Experience/Rotation: Community Elective


Competencies


Evaluation Strategy

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.2: Demonstrate professional writing skills in

preparing professional communications.

CRDN 2.13: Prepare a plan for professional development


CRDN 2.14: Demonstrate advocacy on local, state or national

legislative and regulatory issues or policies impacting the

nutrition and dietetics profession.

CRDN 2.2 Prepare a letter to a congressman regarding a

community/public health issue.

CRDN 2:13 Incorporate public policy, community nutrition

concerns and programs, and public health issues into your

professional development plan.

CRDN 2:14Write a letter to a congressman regarding an issue

affecting nutrition and dietetics practice, public health/safety,

or related topics. Utilize the Action Alerts feature on

http://www.eatrightpro.org/action-center to find issues and

ways to help which affect the profession of nutrition and

dietetics.

Send a copy of your letter to the DI Director. It will be

evaluated using the Public Policy Rubric.

Written report on rotation to be sent to the DI program

Director. Place a copy in your portfolio as well.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.4: Design, implement and evaluate presentations to

a target audience.

CRDN 3.5: Develop nutrition education materials that are

culturally and age appropriate and designed for the literacy

level of the audience.

CRDN 3.7: Develop and deliver products, programs or

services that promote health, wellness and lifestyle

management.

CRDN 3.4 Teach a class, worked at a health fair or

community center event, or similar as specified by the

preceptor.

CRDN 3.5 Create a pamphlet, educational booth,

instructional materials or written presentation as directed by

the preceptor.

CRDN 3.7 Promote healthy lifestyle behaviors based on

scientifically proven principles of health and wellness.

Incorporate health and wellness principles into health fair or

event activities and materials.

Include copies of any materials created in portfolio.

http://www.eatrightpro.org/action-center

125

Food Service Administration

126


Names of Facilities/Affiliations Spectrum Health, Adventist Midwest Health,

Huguley Memorial Hospital, Kettering Healthcare Network, Lakeland HealthCare, Goshen Health

Florida Hospital Waterman, St. Francis Hospital, Notre Dame University, Atrium Medical Center, Florida Hospital Zephyrhills,

IU Health LaPorte Hospital, Memorial Hospital of South Bend Type of Experience/Rotation: Food Production

Weeks of Supervised Practice: 2.0 Practice Hours: 80 Didactic Hours: 0

Competencies Examples of Planned Experiences* Evaluation Strategy


customer service and measure achievement of objectives.

CRDN 1.3: Justify programs, products, services, and care using

appropriate evidence or data.

CRDN 1.5: Conduct projects using appropriate research

methods, ethical procedures, and data analysis.

CRDN 1.6: Incorporate critical-thinking skills in overall

practice.

CRDN 1.1 Assess facility for quality and/or customer service

indicators which can include resource utilization, client

satisfaction, profitability, adherence to nutrition guidelines, etc.

(Tip: Outcomes may include clinical, programmatic, quality,

productivity, economic, or other outcomes in wellness,

management, sports, clinical settings, etc.).

CRDN 1.3 Analyze programs costs/benefits to gauge usefulness

and identify possible areas for improvement.

CRDN 1.5 Use technology and facility guidelines to perform

research for various projects during food service rotations.

CRDN 1.6 Perform test trays. Monitor food production for

safety concerns. Work with patients/customers to meet their

needs/expectations. Create and implement theme meal plan.

(Tip; critical thinking skill is the ability to analyze and evaluate

an issue objectively to form a judgement).

Review all CRDNs with supervising RD and include activities

in Weekly Report(s). Complete self-assessment forms; both the

MIDWAY and FINAL at times assigned on the respective

forms.

Perform quality assessment using a test tray with dietary staff

and discuss with supervisor.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.1: Practice in compliance with current federal

regulations and state statues and rules, as applicable and in

accordance with accreditation standards and the Scope of

Nutrition and Dietetics Practice and Code of Ethics for the

Profession of Nutrition and Dietetics.

CRDN 2.3: Demonstrate active participation, teamwork and

contributions in group settings.

CRDN 2.1 Perform tasks as required by the rotation in

compliance with all professional guidelines and facility rules

and regulations.

CRDN 2.3 Work on theme meal project. Assist facility staff

with meal prep. Give ideas when appropriate and accept

constructive criticism.

Theme meal project. Rubric to be assessed by preceptor. Turn

in rubric and any associated project materials to the DI Director.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.9: Coordinate procurement, production, distribution

and service of foods and services.

CRDN 3.9 Work with facility staff to understand

purchasing/inventory systems and look for opportunities to

improve them. Understand the function of, and know how to

use, production sheets. Assist with stocking any quick

127

CRDN 3.10: Develop and evaluate recipes, formulas and menus

for acceptability and affordability that accommodate the cultural

diversity and health needs of various populations, groups and

individuals.

CC3 MNT CONCENTRATION: Design a menu with modified

diets with vegetarian alternatives.

serve/grab and go stations and work on the serving line for food

trays and/or the cafeteria.

(Tip: Interns should demonstrate and promote responsible use of

resources including employees, money, time, water, energy,

food, and disposable goods.)

CRDN 3.10 Learn the menu planning process of assigned

facility. Utilize the facility’s system to create and (if applicable)

execute a menu.

CC3 MNT CONCENTRATION As part of the menu design

project; design a menu with vegetarian alternatives built in.

Evaluate using Menu Rubric with supervising RD. Place a

copy in your portfolio.

Place a copy of your menu in your portfolio.

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and

organizations. CRDN 4.1: Participate in the management of human resources.

CRDN 4.2: Perform management functions related to safety,

security and sanitation that affect employees, customers,

patients, facilities, and food.

CRDN 4.4: Apply current nutrition informatics to develop,

store, retrieve and disseminate information and data.


practice setting to reduce waste and protect the environment.

CRDN 4.10: Analyze rick in nutrition and dietetics practice.

CRDN 4.1 Work with facility staff to understand scheduling,

hiring, employee discipline, and dismissal procedures. If

possible, observe interviewing process or discuss with

supervisor.

CRDN 4.2 Learn safety and sanitation procedures at assigned

facility; work with staff to ensure adherence to facility policies.

Perform test tray to assess food safety if applicable.

CRDN 4.4 Learn the electronic programs used in the assigned

facility for any applicable systems such as;

inventory/procurement, production, client orders/diet

information, and/or employee scheduling.

CRDN 4.6 Analyze facility processes with attention given to

sustainability and care for the environment; follow procedures

and propose improvements when applicable. Evaluate facility

menus’ compliance with budget constraints and look for ways to

reduce costs.

CRDN 4.10 Perform test trays and monitor food temperatures.

Test food temperatures on the serving lines. Check

freezer/refrigeration unit temperatures. Be aware of HACCP

guidelines regarding critical control points and monitor the food

production process for safety and best practices.

*Your site may have different planned experience that can meet the competency

128


Names of Facilities/Affiliations Spectrum Health, Adventist Midwest Health,

Huguley Memorial Hospital, Kettering Healthcare Network, Lakeland HealthCare, Goshen Health

Florida Hospital Waterman, St. Francis Hospital, Notre Dame University, Atrium Medical Center, Florida Hospital Zephyrhills,

IU Health LaPorte Hospital, Memorial Hospital of South Bend

Type of Experience/Rotation: Cafeteria/ Nutrition, Accounting/Catering

Weeks of Supervised Practice: 1.0 Practice Hours: 40 Didactic Hours: 0




CRDN 1.1 Learn facility’s assessment methods regarding food

safety, budgeting, and customer satisfaction and utilize them to

measure outcomes.




forms.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.3: Demonstrate active participation, teamwork and


CRDN 2.10: Demonstrate professional attributes in all areas of

practice.

CRDN 2.3 Work on theme meal project. Assist facility staff

with meal prep. Give ideas when appropriate and accept

constructive criticism.

CRDN 2.10 Complete assigned tasks in a timely and

professional manner with respect for all parties involved.


organizations. CRDN 4.3: Conduct clinical and customer service quality


CRDN 4.8: Develop a plan to provide or develop a product,

program or service that includes a budget, staffing needs,

equipment and supplies.

CRDN 4.10: Analyze risk in nutrition and dietetics practice.

CRDN 4.3 Apply knowledge regarding professional and facility

standards for food safety, sanitation, and working conditions to

ensure the facility meets quality objectives. Perform test trays.

For theme meal project, gather information regarding client

acceptance of theme meal components and write a market

survey report.

CRDN 4.8 Plan (conceptualize, write a menu, staff, budget,

order supplies for and execute a meal with regard to facility

needs/limitations) a theme meal in accordance with facility

needs.

CRDN 4.10 Monitor food temperatures in hot and cold holding

areas. Test food temperatures on the serving lines. Be aware of

HACCP guidelines regarding critical control points and monitor

the food distribution process for safety and best practices.

Theme meal report (include menu).

Evaluate using the Theme Meal Rubric with supervising RD.

Write a market survey report and send it to the DI program

Director with the theme meal rubric (Report should include

assessment of theme meal acceptability by clients and ideas for

improvement).

Place a copy of all components of the theme meal in your

portfolio. Tip: The theme meal project is an excellent place to

get good photos for your portfolio.


129


Names of Facilities/Affiliations: Spectrum Health, Florida Hospital, Adventist Midwest Health, Florida Hospital Zephyrhills,

Huguley, Memorial Hospital of South Bend, Kettering Healthcare Network, Lakeland HealthCare, Goshen Health Type of Experience/Rotation:

Florida Hospital Waterman, St. Francis Hospital, Notre Dame University, Atrium Medical Center Leadership/Management/Human Resources



Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.2: Demonstrate professional writing skills in


CRDN 2.7: Apply leadership skills to achieve desired outcomes.

CRDN 2.8: Demonstrate negotiation skills. (Tip: Demonstrating

negotiating skills includes showing assertiveness when needed,

while respecting the life experiences, cultural diversity and

educational background of the other parties.)

CRDN 2.12: Perform self-assessment and develop goals for

self-improvement throughout the program.



CRDN 2.2 Prepare a job description in accordance with facility

guidelines. Prepare an in-service for the facility with topic

subject to the needs of the facility (your supervisor may suggest

possibilities or assign a topic). (Tip: Examples include research

manuscripts, project proposals, education materials, policies and

procedures.)

CRDN 2.7 Utilize leadership qualities in planning and

implementing the theme meal project and in completing tasks as

assigned by the supervising RD.

CRDN 2.8 Work with facility staff and clients to complete tasks

in a timely and professional manner. Work with patients who

are unsatisfied in order to meet their needs. Work with facility

staff (such as nursing, etc) in ensuring patients receive correct

trays in accordance with diet orders.

CRDN 2.12 Work with supervisor to complete evaluations

throughout the rotation and seek feedback regarding strengths

and areas needing improvement.

CRDN 2.13 Develop a professional development plan to

maintain growth during the internship and beyond.




forms.

Evaluate using the Theme Meal Rubric. Place of a copy of the

project and rubric in your portfolio.

Place a copy of your professional development plan in your

portfolio.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.3: Demonstrate effective communication skills for

clinical and customer services in a variety of formats and

settings. (Tip: Formats include oral, print, visual, electronic, and

mass media methods for maximizing client education, employee

training, and marketing.)

CRDN 3.4: Design, implement and evaluate presentations to a

target audience. (Tip: A quality presentation considers life

experiences, cultural diversity and educational background of

the target audience.)

CRDN 3.3 Prepare an in-service for the facility with topic

subject to the needs of the facility (your supervisor may suggest

possibilities or assign a topic).

CRDN 3.4 Present in-service to facility staff with respect for the

diverse backgrounds and experience of the group.

Evaluate using the Oral Food Service Presentation Rubric

with supervising RD. Place a copy of the in-service and the

rubric in your portfolio.

130


organizations. CRDN 4.1: Participate in management of human resources.

CRDN 4.2: Perform management functions related to safety,

security and sanitation that affect employees, customers,

patients, facilities and food.

CRDN 4.3: Conduct clinical and customer service quality


CRDN 4.5: Analyze quality, financial and productivity data for

use in planning.



CRDN 4.7: Conduct feasibility studies for products, programs

or services with consideration of costs and benefits.

CRDN 4.1 Work with facility staff to understand scheduling,

hiring, employee discipline, and dismissal procedures. If

possible, observe interviewing process or discuss with

supervisor.

CRDN 4.2 Learn safety and sanitation procedures at assigned

facility; work with staff to ensure adherence to facility policies.

Perform test tray to assess food safety if applicable. If your in-

service topic is on safety/sanitation it may also satisfy this

competency.

CRDN 4.3 Apply knowledge regarding professional and facility

standards for food safety, sanitation, and working conditions to

ensure the facility meets quality objectives. Give attention to

ways to improve the facility or new measures which could be

utilized. Perform test trays to ensure quality. Survey (5)

patients regarding their satisfaction with their food/service at the

facility.

CRDN 4.5 Analyze facility data for PI project. Project focus

may be chosen by intern based on suggestions from the

supervising RD, or may be assigned based on the needs of the

facility. Be aware of costs, production, and quality factors while

working on the project.

CRDN 4.6 Be aware of sustainability and environmental

concerns while working on PI project. Evaluate menus to reduce

costs in accordance with facility budget criteria. Examine the

facility for opportunities to incorporate recycling. Forecast food

production needs.

CRDN 4.7 While working on PI project, give consideration to

costs/benefits of proposed improvements. Research options to

seek the best solution.

Work with facility staff to write an equipment specification

report (an order for a piece of equipment with specifications

regarding size, quality, price, etc) in accordance with the needs

and policies of the facility.

Create a job description for a job at the facility and place a

copy in your portfolio. Write a report on leadership to be sent to DI program Director. Your leadership report should include a brief description

of leadership styles and what sort of style is utilized at

your facility. Include strengths/weaknesses of the

facility’s leadership style.

Evaluate using the PI (performance improvement) Rubric

with supervising RD. Place a copy of the rubric in your

portfolio.

Equipment specification project to be sent to DI program

Director. Include a copy in your portfolio.


131

Clinical Nutrition

132


Names of Facilities/Affiliations: Atrium Medical Center, Florida Hospital, Florida Hospital Waterman,

Grandview Hospital, Hinsdale Hospital, Huguley Memorial Hospital, Goshen Health,

Kettering Medical Center, Lakeland HealthCare, Floyd Medical Center, Spectrum Health, Florida Hospital Zephyrhills


Type of Experience/Rotation General Clinical - Diet History/Assessment/Counseling Skills


Competencies


Evaluation Strategy


CRDN 1.1: Select indicators of program quality and/or


CRDN 1.2: Apply evidence-based guidelines, systematic

reviews and scientific literature.


using appropriate evidence or data.

CRDN 1.4: Evaluate emerging research for application in

nutrition and dietetics practice.


methods, ethical procedures and data analysis.


practice.

CRDN 1.1 Review quality indicators for the department and

measure current progress. Based on facility protocol, conduct

patient nutrition care process using standard intake,

biochemical anthropometric and physical evaluation

methods.

CRDN 1.2 Select and implement a nutrition care plan based

on current research and practice. Utilize Nutrition Care

Manual website for evidence based practice material (your

site should have access). Suggest how nutrition plan could be

adjusted for different cultures and various religious groups.

CRDN 1.3 Justify appropriate use of nutritional

supplements, enteral or/and parenteral formulas. Develop

appropriate nutritional intervention and plan based on

patient/client disease process; Monitor patient/client response

to nutritional plan of care.

CRDN 1.2, 1.4, 1.5 Perform literature search on nutrition-

related topic, locate desired articles and make application to

patient care. Conduct and report applied research to

supervising RD when feasible.


clients in a variety of settings and when selecting MNT and

monitoring progress (Tip; critical thinking skill is the ability

to analyze and evaluate an issue objectively to form a

judgement).

Review all CRDNs with supervising RD and include activities in

Weekly Report(s).

For MINOR case study, evaluate using the Case Study Rubric.

For MAJOR case study, evaluate using the Case Study Rubric

and the Oral Presentation Rubric. Place a copy of the rubric(s) in

your portfolio. The rotation in which you do your case study is

subject to the needs of the facility and patient availability. Each

intern is required to perform one MAJOR and one MINOR case

study during the internship.

133

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice

CRDN 2.1: Practice in compliance with current federal

regulations and state statutes and rules, as applicable and in




CRDN 2.2 Demonstrate professional writing skills in





teams.

CRDN 2.5: Assign duties to NDTRs and/or support

personnel as appropriate.

CRDN 2.6: Refer clients and patients to other professionals

and services when needs are beyond individual scope of

practice.

CRDN 2.9: Participate in professional and community

organizations.




CRDN 2.1 Compare performance to Competency Statements

for Supervised Practice and the Code of Ethics for the

Profession of Dietetics. Identify weaknesses and plan,

implement, and evaluate a self-development program.

Maintain patient confidentiality.

Review master menu for patient acceptance in compliance

with facility guidelines, procurement details and

specifications.

CRDN 2.2 Review clinical nutrition policies with supervising

RD. Develop or revise one clinical nutrition policy (when

applicable). Demonstrate professional attributes when

communicating with staff; verbal and written.

CRDN 2.3 Attend rounds/discharge-planning conference.

Investigate role of members.

CRDN 2.4 Attend rounds, staff meetings, manager meetings

and other activities as recommended by preceptor.

CRDN 2.5 Demonstrate familiarities with NCP policies and

procedures. Conduct screenings and length of stay per policy

and procedures. Evaluate admission assessments for new

patients. Complete nutrition screens and delegate to nutrition

care team as appropriate.

CRDN 2.6 Enlist help of other health care professionals as

deemed appropriate. Discuss nutrition care of patient in

interdisciplinary conference. Refer patient to another health

professional when the situation requires

specialized/additional assistance. I.e. PT/OT/Speech etc.

CRDN 2.9 Attend a local or state dietetic or diabetes educator

meeting.

CRDN 2.12 Complete a self-assessment and review with

preceptor.

CRDN 2.13 Complete and turn in electronic portfolio.

Complete Clinical Self/Preceptor-Evaluation after week 10 of

clinical rotations. Send a copy to the DI program Director.

Email a copy of your portfolio to DI program Director at end of

internship.

134


CRDN 2.15 Practice and/or role play mentoring and

precepting others.

CRDN 2.15 Talk to students about career opportunities in

healthcare, work with fellow interns to practice counselling,

giving and receiving constructive criticism, or work with

another healthcare provider. The intern can provide feedback

to RDs after observing counselling or other activities.

The intern might also present an in-service to the RDs on an

unfamiliar topic.

If the intern chooses to complete 2.15 without doing a

presentation, a one page report must be sent to the DI director

explaining how they met the CRDN requirement and any feedback

on their precepting skills.

If the intern presents an in-service, an oral presentation rubric is

required.

Clinical and Customer Services: development and delivery of information, products and services to individuals, groups, and populations.

CRDN 3.1: Perform the Nutrition Care Process use



settings

CRDN 3.2: Conduct nutrition focused physical exams.

CRDN 3.5: Coordinate procurement, production,

distributions and service of goods and services.

(Tip: Students/interns should demonstrate and promote

responsible use of resources including employees, money,

time, water, energy, food, and disposable goods.)

CRDN 3.6: Use effective education and counseling skills to


CRDN 3.1 Perform NCP and document in medical record.

CRDN 3.2 Assess patients’ nutritional status using physical

findings in accordance with standards of the facility and

Nutrition and Dietetics practice.

CRDN 3.5 Use technology and facility guidelines for

evidence based practice material. Provide nutrition education

materials in languages other than English when applicable;

provide customized nutrition education. Utilize the Nutrition

Care Manual.

CRDN 3.6 Instruct patients/family on prescribed diet using

appropriate methods and techniques. Implement interventions

as determined by NCP.

Evaluate using Nutrition Care Process Rubric with supervising

RD. Send to DI Director.

Practice Management and Use of resources; Strategic application of principles of management and systems in the provision of services to individuals

and organizations CRDN 4.3: Conduct clinical and customer service quality


CRDN 4.3 Visit patients at mealtimes to assess patient

intake and tolerance of diet order.

135


Names of Facilities/Affiliations Atrium Medical Center, Florida Hospital, Florida Hospital Waterman,




Type of Experience/Rotation Medical/Surgical


Competencies


Evaluation Strategy








practice.

CRDN 1.1 Conduct patient assessment using standard

intake, biochemical, anthropometric, and physical evaluation

methods.

CRDN 1.2, 1.4 Select appropriate nutrition diagnosis and

implement appropriate plan of nutritional intervention for

medical/surgical patient. Design a nutrition care plan based

on current research and practice.

Perform a literature search on nutrition-related topic and

locate desired articles with application to patient care.

Conduct and report applied research when feasible.

Select a medical/surgical patient to research as a case study

and write a paper on your findings.

Note; the case study may be MAJOR or MINOR. If MAJOR,

also create a presentation and present your case study to the

RDs.





judgement).


Weekly Report(s).




your portfolio. The rotation in which you do your case study is

subject to the needs of the facility and patient availability. Each

intern is required to perform one MAJOR and one MINOR case

study during the internship.

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.2 Demonstrate professional writing skills in



teams.



CRDN 2.2 Write your case study and, if applicable, present

it to dietitians and other health professionals.

Review clinical nutrition policies. Develop or revise one

clinic nutrition policy (when applicable).

CRDN 2.4 As appropriate, discuss pertinent nutritional

status/information with physicians/other health care

professionals regarding specific patients.



136

(Tip: In completing the task, students/interns should consider

the needs of the patient/client or situation, the ability of

support personnel, jurisdictional law, practice guidelines and

policies within the facility)

and procedures and delegate to nutrition care team as

appropriate. Evaluate admission assessments for new

patients

Clinical and Customer Services: development and delivery of information, products and services to individuals, groups, and populations. CRDN 3.1: Perform the Nutrition Care Process and use



settings



CRDN 3.8: Deliver respectful, science-based answers to

client questions concerning emerging trends.

CRDN 3.1 Perform the NCP and document in medical

records according to facility policy.

CRDN 3.6 Instruct all patients/family requiring instruction.

Assess comprehension and document according to

Competency Statements for Supervised Practice for medical

charting.

CRDN 3.8 Use technology and facility guidelines for

evidence based practice materials.

Evaluate using the NCP (midway) rubric with supervising RD.

Send a copy to the DI program Director.

137


Names of Facilities/Affiliations Atrium Medical Center, Florida Hospital, Florida Hospital Waterman, Type of Experience/Rotation Cardiac

Grandview Hospital, Hinsdale Hospital, Huguley Memorial Hospital, IU Health Goshen




Competencies


Evaluation Strategy

Scientific and Evidence Base of practice: integration of scientific information and research into practice. CRDN 1.2: Apple evidence-based guidelines, systematic




CRDN 1.2; 1.4 Select a patient, with approval from the

supervising RD and permission from the patient, and perform

a case study. Use technology and facility medical records

data to gather data as well as interviews with chosen patient.

Write a paper with findings.

Note; the case study may be MAJOR or MINOR. If MAJOR,

also create a presentation and present your case study to the

RDs.


Weekly Report(s).




your portfolio. The other opportunity to do a case study is in the

Medical/Surgical rotation. Each intern is required to perform one

MAJOR and one MINOR case study during the internship.






CRDN 2.2 Demonstrate professional writing skills in



teams.

CRD 2.1 Observation of RD’s assessment and counseling.

Develop a teaching tool. Instruct patients (and their family)

on prescribed diet. Assess comprehension and document in

medical record based on Competency Statements for

Supervised Practice.

CRD 2.2 Select one patient on cardiac unit and write a

major/minor case study. Demonstrate professional attributes

in communications with fellow health care professionals such

as emails, phone calls, and medical record data entry.

CRDN 2.4 Work with fellow health care professionals to

ensure patient care quality. This includes working with

nursing staff, physicians, and other paramedical staff such as

PT/OT/Speech.

CRDN 2.10 Be respectful towards colleagues and clients in

Evaluate using the Diet Education Rubric with supervising RD.

Evaluate using the Case Study Rubric with supervising RD. Place

a copy of the report in your portfolio.

138

CRDN 2.10: Demonstrate professional attributes in all areas

of practice.

CRDN 2.11: Show cultural competence/sensitivity in

interactions with clients, colleagues and staff.

all settings. Demonstrate a good work ethic and positive

attitude.

CRDN 2.11 Design appropriate nutritional intervention for

different cultures and various religious groups in accordance

with any special dietary considerations.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.1: Perform the Nutrition Care Processand use



settings

CRDN 3.2: Conduct nutrition focused physical exams.

CRDN 3.3: Demonstrate effective communication skills for

clinical and customer services in a variety of formats and

settings. (Tip: Formats include oral, print, visual, electronic

and mass media methods for maximizing client education,

employee training and marketing.)

CRDN 3.1 Assess patient’s nutritional status utilizing

medical, nutrition, and medication intake histories,

anthropometric measurements, and laboratory data. Diagnose

nutritional problem and write PES statement.

Select appropriate plan of nutrition intervention and take

steps to initiate.

Design a nutrition care plan based on current research and

practice.

Follow patients at nutritional risk to assess value of

intervention.

CRDN 3.2 Assess patients’ nutritional status using physical

findings in accordance with standards of the facility and


CRDN 3.3 Attend Cardiac Rehabilitation classes to learn

role of education, exercise and diet to cardiac rehabilitation.

Give education to patients/a class regarding cardiac nutrition

needs as relevant to the setting.

Evaluate using the Diet Education Rubric with supervising RD.

139


Names of Facilities/Affiliations Atrium Medical Center, Florida Hospital Waterman, Florida Hospital Zephyrhills,

Grandview Hospital, Hinsdale Hospital, Huguley Hospital, Goshen Health, Memorial Hospital of South Bend,

Kettering Medical Center, Lakeland HealthCare, LaPorte Hospital, Spectrum Health,

Type of Experience/Rotation: Diabetes/Weight Reduction


Competencies


Evaluation Strategy






practice.

CRDN 1.1 Select appropriate indicators and measure

advancement of clinical outcomes. Assess client/patient body

weight and determine IBW, %IBW and BMI.

CRDN 1.2 Utilize technology/facility for evidence based

practice material. Calculate appropriate number of

CHO/calories required by a diabetic/weight reduction client.





judgement).


Weekly Report(s).

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.2 Demonstrate professional writing skills in


CRDN 2.2 Complete the nutrition care process based on

current research and practice. Develop an individualized meal

plan for a patient with DM or for weight management.

Include vegetarian alternatives. See concentration CC3-B on

the next page.

Review of meal plan with supervising RD. Include a copy in your

portfolio.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.1: Perform the Nutrition Care Process and use



settings



CRDN 3.1 Conduct nutritional assessments and follow up

utilizing the NCP.

CRDN 3.6 Observe RD diet education session.

Instruct patient on modified meal plan, CHO counting or

diabetes plate method using pre-printed materials.

Instruct client on use of meal plan using carb choices.

Design a nutrition care plan based on current research and

practice.

Evaluation with nutrition counseling rubric by supervising RD.

140

Discuss with client the basics of diabetes and how diet relates

to management of disease.

Discuss importance of exercise program in management of

diabetes/weight reduction.

Observe diabetes education class. Assist teaching future

class. Topics covered should include diabetes plate method,

carbohydrate counting, eating out, sick day management, and

grocery shopping. Develop and review educational materials

for management of diabetes.

Practice Management and Use of resources: strategic application of principles of management and systems in the provision of services to

individuals and organizations.

CRDN 4.9 Explain the process for coding and billing for

nutrition and dietetics services to obtain reimbursement from

public or private payers, fee-for-service and value-based

payment systems.

CRDN 4.9 Discuss coding and billing process with

supervising RD. Discuss different types of

insurance/customer payment methods with supervising RD.

Learn how to enter services into medical record so

coding/billing may be done.

MNT CONCENTRATION

CC3-B Design a menu with modified diets and individual

meal plan with vegetarian alternatives.

CC3-B Design an individualized meal plan for a person with

diabetes or weight management that includes vegetarian

alternatives.

Have supervising RD correct meal plan and include a copy in your

portfolio.

141






Type of Experience/Rotation Oncology


Competencies


Evaluation Strategy

Scientific and Evidence Base of Practice: integration of scientific information and research into practice.


practice.





judgement).


Weekly Report(s).




CRDN 2.7: Apply leadership skills to achieve desired

outcomes.


of practice.

CRDN 2.3 Attend and participate in a discharge planning

meeting on oncology unit. Investigate role of each member

of team.

CRDN 2.7 Identify patients with nutritional risk and take

action to ensure their needs are met. Complete tasks

independently and in a timely manner.

CRDN 2.10 Work with staff to meet patient needs. Work

with patients to ensure their understanding of nutritional

recommendations and to address any questions/concerns they

may have.





settings.



CRDN 3.1 Assess patients’ nutritional status and document

in medical record. Discuss special considerations for

oncology patients with supervising RD and utilize facility

guidelines as well as professional resources for professionals

in Nutrition and Dietetics in regards to patient diet/nutritional

needs.

CRDN 3.6 Instruct patient/family on prescribed meal plan of

nutrition support measures to follow after discharge.

Evaluate using Diet Education Rubric with supervising RD. Send

a copy to the DI program Director.

142



Grandview Hospital, Hinsdale Hospital, Huguley Memorial Hospital, Goshen Health, Type of Experience/Rotation Renal




Competencies


Evaluation Strategy






using appropriate evidence or data.




practice.

CRDN 1.1 Learn rationale for use of formulas for kinetic

modeling, urea reduction ratio, and PET (peritoneal

equilibration test).

CRDN 1.2 Review basic physiology. Learn terms used in

kidney disease.

Review and observe process of

(a) hemodialysis

(b) CAPD (Continuous Ambulatory Peritoneal Dialysis)

Calculate:

(a) energy needs

(b) protein

(c) sodium and fluids

(d) potassium

(e) phosphorus

(f) vitamins

Learn common medicines in ESRD.

CRDN 1.3; 1.4 Calculate meal plan for hemodialysis client

and CAPD client.

Learn rationale for diet restrictions after transplant. Learn

about immunosuppressant medicines.





judgement).


Weekly Report(s).

Review with supervising RD.

Write a one page report on renal MNT. Review with supervising

RD. Send a copy to the DI program Director.

Do three (3) calculated diet plans and evaluate with supervising

RD.

One of the calculated diet plans should be for a vegetarian person.



CRDN 2.3 Participate in the interdisciplinary team

conferences and refer patients to appropriate community

programs. Work with facility staff to ensure patient comfort

and that their needs are met.

Clinical and Customer Services: development and delivery of information, products and services to individual, groups, and populations. CRDN 3.1: Perform the Nutrition Care Process and use CRDN 3.1 Perform the nutrition care process for patients Evaluate using the Nutrition Care Process Rubric with

143



settings



with ESRD. Assess client’s knowledge of, and adherence to,

diet restrictions for CRF (chronic renal failure).

CRDN 3.6 Counsel hemodialysis client on individual meal

plan or specific aspect of dietary non-compliance.

Provide nutritional instruction for patient with renal disease.

supervising RD.

Place a copy in your portfolio

144






Type of Experience/Rotation OB / Pediatrics


Competencies Examples of Planned Experiences Evaluation Strategy

Scientific and Evidence Base of practice: integration of scientific information and research into practice. CRDN 1.2: Apply evidence-based guidelines, systematic



practice.

CRDN 1.2 Research and learn disease processes. Select a

topic (or you may be assigned a topic by your preceptor) and

write a research paper.





judgement).


Weekly Report(s).

Write a research paper and review with supervising RD. Send a

copy to the DI program Director and include a copy in your

portfolio. Evaluate using Research Paper Rubric. Present your

paper to available staff and evaluate using the Oral Presentation

Rubric.



CRDN 2.3 Attend and participate in a rounds/discharge

planning process on pediatrics unit. Observe roles of other

health professionals.




settings


clinical and customer services in a variety of formats.



CRDN 3.1 Perform the NCP and document in medical

record.

CRDN 3.3 Design a meal plan for a Gestational DM patient

CRDN 3.6 Instruct child/guardian on appropriate nutritional

guidelines. Instruct gestational diabetic patient on appropriate

nutritional guidelines. Observe and teach expectant parents’

class.

Write a meal plan for a Gestational DM patient. Review with

supervising RD. Include a copy in your portfolio.

145






Type of Experience/Rotation Performance Improvement


Competencies


Evaluation Strategy



CRDN 1.6: Incorporate critical-thinking skills I overall

practice.

CRDN 1.1 Review and analyze quality assurance system.

Collect and analyze costs for one area of patient care. Make

recommendations for Performance Improvement (PI) and

cost containment.

Identify one critical indicator for measurement of

Performance Improvement.

Create a measurement tool that can be utilized to evaluate the

new indicator.





judgement).


Weekly Report(s).

Evaluate using PI Rubric with supervising RD. Place a copy in

your portfolio.

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals

and organizations. CRDN 4.5: Analyze quality, financial and productivity data

for use in planning.



CRDN 4.7: Conduct feasibility studies for products,

programs or services with consideration of costs and benefits.

CRDN 4.5 Review and analyze current clinical Performance

Improvement monitors.

CRDN 4.6: Conduct clinical performance monitoring.

CRDN 4.7 Determine feasibility of measurement (i.e. time

required for documentation, cost, and medical record review).

146

CURRICULUM FOR CURRICULUM FOR SUPERVISED PRACTICE: For Andrews University Internship Program in Nutrition & Dietetics





Type of Experience/Rotation Nutrition Support


Competencies


Evaluation Strategy




practice.

CRDN 1.1 Identify patients at nutritional risk. Assess

patients that have automatic nutritional screening due to low

albumin, NPO, or clear liquid diet order.





judgement).


Weekly Report(s).

.

MNT Concentration

CC1: (CRDN 2.9; 2.4; 2,10; 3.4) Participate actively in

nutrition support or medical rounds.

CC2: (CRDN 2.10; 3.1) Design a transitional feeding plan for

a patient in a ventilator or on nutrition support in a critical

care unit/intensive care unit.

CC1 Participate in the nutrition support or medical rounds.

Give recommendations.

CC2 Develop and implement a transitional feeding plan such

as conversion of TPN to tube feedings to an oral diet.

Select and evaluate complex enteral and/or parental nutrition

regimens.

Write a report detailing your transitional feeding plan.

Review with supervising RD. Include a corrected sample in your

portfolio.




teams.



practice.


of practice.

CRDN 2.3 Attend unit rounds/discharge meetings. Suggest

plans for nutrition support when appropriate and in

accordance with facility guidelines.

CRDN 2.4 Enlist the help of other members of health care

team as appropriate.

CRDN 2.6 Refer patients to other health care professional

when appropriate

CRDN 2.10 Select appropriate product for enteral feeding

based on patient’s injury and needs.

Introduction to the formula used to assess protein, calorie and

Evaluate using the Nutrition Support evaluation with RD. Place

evaluation in your portfolio.

147

water, and metabolic heart.

Calculate appropriate energy, protein, and water needs for

reference individual (RI).

Review lab values that are pertinent to monitor for the

enterally and parenterally fed patients.

Calculate nutritional requirements for no less than five

enteral feedings using appropriate formulas adjusting for

injury.

Calculate water needs for enterally fed patient using

appropriate formula.




settings

CRDN 3.1.Assess patient nutritional status utilizing medical,

nutrition, and medication intake histories, anthropometric

measurements, and laboratory data

Adjust feedings as necessary based on monitoring.

Calculate nutritional requirements for no less than five

nutrition support patients.

Calculate appropriate enteral/parenteral formula based on

patient’s nutritional needs.

Monitor patient’s progress, tolerance, lab values, and

hydration to assess tolerance to feedings.

Adjust patient’s progress and adjust feedings as necessary,

based on monitoring.

Develop and implement a transitional feeding plan such as

conversion of TPN to tube feeding to an oral diet.

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Grandview Hospital, Hinsdale Hospital, Huguley Memorial Hospital, Goshen Health, Type of Experience/Rotation Clinical Elective




Competencies


Evaluation Strategies

Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. CRDN 1.6 Incorporate critical-thinking skills in overall

practice.





judgement).


Weekly Report(s).

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.7 Apply leadership skills to achieve desired

outcomes.


of practice.(Tip: Professional attributes include showing

initiative and proactively developing solutions, advocacy,

customer focus, risk taking, critical thinking, flexibility, time

management, work prioritization and work ethic.)

CRDN 2.7 Choose a clinical area of interest to learn more in

depth, upon approval of site coordinator.

CRDN 2.10 Learn in-depth the clinical rotation that you have

chosen; i.e. advanced skills/ techniques in the selected area.

Write a clinical elective report on the rotation and send it to the

DI program Director.

149





IU Health LaPorte Hospital, Memorial Hospital of South Bend Type of Experience/Rotation Outpatient Clinic


Competencies


Evaluation Strategy

Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. CRDN 1.6: Incorporate critical-thinking skills in overall

practice.





judgement).


Weekly Report(s).

Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.6: Refer clients and patients to other professionals


practice.

CRDN 2.6 Refer patient to another health professional as the

situation requires.




settings


clinical and customer services in a variety of formats.



CRDN 3.8 Deliver respectful, science-based answers to client

questions concerning emerging trends.

CRDN 3.1 Perform NCP and document in medical record.

CRDN 3.3 Demonstrate professionalism when

communicating with other professionals and clients via

verbal or written communications.

CRDN 3.6 Interview client to obtain pertinent information

(i.e. medical history, lab values for successful counseling to

occur). Observe and then counsel client/family on prescribed

diet. Assess comprehension. Document in medical record.

CRDN 3.8 Evaluate and participate in a nutrition program.

Teach a class if possible.

(Subject of class may vary with needs of facility; such as

DM, cardiac, weight mngt, etc).

Evaluate using Nutrition Counseling Rubric with supervising

RD.

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals

and organizations. CRDN 4.9 Explain the process for coding and billing for

nutrition and dietetics services to obtain reimbursement from

public or private payers, fee-for-service and value-based

payment systems.

CRDN 4.9 Discuss coding and billing with preceptor;

become familiar with process for entering types of services

rendered into medical records for tracking/coding/billing.

150






Type of Experience/Rotation Nutrition Education/Library/Research


Competencies


Evaluation Strategy

Scientific and Evidence Base of practice: integration of scientific information and research into practice. CRDN 1.2: Apply evidence-based guidelines, systematic





methods, ethical procedures and data analysis.


practice.

CRDN 1.2 Fully research and interpret topic and prepare a

short written paper outlining topic for presentation.

CRDN 1.4 Discuss with other providers topic for nutrition-

related in-service and establish date.

CRDN 1.5 Use medical library and medical literature

research system to locate materials for projects.





judgement).


Weekly Report(s).

Research paper/presentations/in-services/other. Send related

rubric(s) to the DI Director along with a copy of your

paper/presentation/in-service. Note: Each intern is required to do a

research paper and presentation for clinical. You may or may

NOT be required to do a clinical in-service, this is subject to the

needs of your facility. Other includes anything else approved by

preceptor.

151






Type of Experience/Rotation: Social Service/PT/OT/Speech Pathology


Competencies


Evaluation Strategy

Scientific and Evidence Base of Practice: integration of scientific information and research into practice. CRDN 1.6: Incorporate critical-thinking skills in overall

practice.





judgement).



Professional Practice Expectations: beliefs, values, attitudes, and behaviors for the professional dietitian level of practice. CRDN 2.4: Function as a member of interprofessional

teams.



practice.

CRDN 2.4 Discuss Social Service Department.

Observe the functions of Occupational and Physical

Therapists, and Speech Pathologists.

CRDN 2.6 Contact social service agencies to become aware

of their nutrition-related benefits and services offered.

Understand coordination with case management staff (i.e.

nutrition personnel and physicians working with home care,

long term care/rehab placement, etc).

.

Write a one page report on placement experience (for

PT/OT/Speech observation) to be sent to the DI program

Director. Place a copy in your portfolio.

152






Type of Experience/Rotation: Long Term Care or Rehab


Competencies


Evaluation Strategy




practice.

CRDN 1.1 Learn the parameters that are used for the geriatric

patient to monitor patients at risk. Evaluate menus used in

facility with guidelines set by the facility diet manual.





judgement).












practice.

CRDN 2.1 Review contract with registered dietitian and long

term care facility.

Review state requirements of Dietary Department in long

term care facility.

CRDN 2.3 Attend interdisciplinary team conferences and

participate in discharge planning.

CRDN 2.6 Refer patients to other paramedical professionals

as needed (such PT/OT/Speech, etc) to improve patient’

quality of life.




settings.

CRDN 3.1 Complete nutritional assessment of resident in

long term facility. Document assessment in medical record.

Plan nutritional needs of geriatric patient.

Diagnose nutrition problem and write PES statement.

Prepare an intervention.

Monitor and evaluate interventions.

153

Complete documentation that follows professional guidelines

Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to

individuals and organizations. CRDN 4.4: Apply current nutrition informatics technology

to develop, store, retrieve and disseminate information and

data.

CRDN 4.4: Learn facility programs to find and document

patient information.

154


Names of Facilities/Affiliations(s) Atrium Medical Center, Florida Hospital, Florida Hospital Waterman,




Type of Experience/Rotation Staff Relief


Competencies


Evaluation Strategy

Scientific and Evidence Base of Practice: integration of scientific information and evidence into practice. CRDN 1.6: Incorporate critical-thinking skills in overall

practice.





judgement).












practice.


of practice.



CRDN 2.1 Maintain patient confidentiality; behave in


Dietetic Practice and Code of Ethics for the Profession of

Dietetics.



and procedures. Evaluate admission assessments for new

patients. Complete nutrition screens and delegate to nutrition

care team as appropriate.

CRDN 2.6 Interact with other members of health care team.

Discuss nutrition care of patient in interdisciplinary

conference and refer patients to other professional services

when needed.

Attend discharge planning if possible.

CRDN 2.10 Use critical thinking skills and provide

appropriate solutions to problems as they arise in the unit.

Prioritize your patient load according to hospital policies and

procedures.

CRDN 2.12 Complete a self-assessment and review with

preceptor.

Evaluate using NCP rubric (staff relief) with supervising


Complete Clinical Self/Preceptor-Evaluation form with

supervising RD.

155


according to Commission on Dietetic Registration guidelines. CRDN 2.13 Complete portfolio project; participate in

continuing education seminars.

Complete Electronic Portfolio and send to DI program

Director.





settings



CRDN 3.9: Coordinate procurement, production,

distributions and service of goods and services;

demonstrating and promoting responsible use of resources.

CRDN 3.1. Perform NCP and document in medical record.

CRDN 3.6 Instruct all patients/family requiring instruction.

Assess comprehension and document according to

Competency Statements for Supervised Practice for medical

charting.

CRDN 3.9 Order TPN/EN/diet orders in accordance with

facility policy. Work with kitchen and nursing staff to ensure

proper delivery of food/nutrition support.

Evaluate using NCP (staff relief) Rubric with supervising


Evaluate using Diet Education Rubric with supervising RD.

156

Part C Student Exit Packet

157

Table of contents CDR Forms 158 RDE Misuse: Student Copy 159 Program Director Copy 161 Links to Other Required CDR Forms 162 Intern Instructions 163 Student Instructions for Registration Eligibility Application – On-line Process 164 Computer Based Test FAQ 167 Registration Exam Test Specifications 171 Other Information 172 Foundation Knowledge and Competency – Crosswalk 173 Code of Ethics for the Profession of Dietetics 175 Flow Chart: Registration Eligibility Application Processing 176 RDN Exam Review Resources 177

158

CDR Forms

159

RDNE and RDE Misuse STUDENT COPY RETAIN this form for your records and future reference. RDNE and RDE Misuse: Over the years, CDR has stated that RDNE and RDE are not credentials and should not be used. This information is located on the CDR website. Students completing their supervised practice program must sign a RDNE and RDE Misuse form for their program director regarding these fabricated credentials. In addition, each student is provided with a copy of the misuse document to retain in their file. Anyone can file a complaint with CDR on an individual using RDNE, RDE, RDN Eligible, RD Eligible, Registered Dietitian Nutritionist Eligible, Registered Dietitian Eligible, RDN or RD if they are not registered as an RDN or RD with CDR. This would include ‘rdn’ or ‘rd’ in their e-mail address prior to passing the exam for dietitians. RDNE and RDE are the acronyms and RDN Eligible, RD Eligible, Registered Dietitian Nutritionist Eligible or Registered Dietitian Eligible are the same only spelled out. Please Note: Do not use RDNE, RDE, RDN Eligible, RD Eligible, Registered Dietitian Nutritionist Eligible, Registered Dietitian Eligible, ‘rdn’ or ‘rd’ in your e-mail. We refer you to the CDR Web Site, www.cdrnet.org, to become familiar with terminology for registration eligible candidates. When the home page opens up, click on the gold “RDN, RD, NDTR, and DTR Credentials” button on the left hand side of the screen, then click on “Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)” and then click on Registration Eligibility General Information. The CDR website direct link is: http://www.cdrnet.org/certifications/registration-eligibility-general-information-rde What does the term registration eligible mean? The term registration eligible is used by the Commission on Dietetic Registration to identify individuals who have met the didactic and supervised practice requirements to write the registration examination. The Commission will verify upon request that an individual has met registration eligibility requirements and the eligibility date. The terms RDNE and RDE are not professional designations/credentials. The commission has noted with concern an increase in the use of the terms RDNE and RDE to designate registration eligibility. Both employers and the public find the use of the term confusing. Does the Commission recognize the professional designations RDNE or RDE? No. These terms are not professional designations/credentials.

http://www.cdrnet.org/certifications/registration-eligibility-general-information-rde


160

Should you be using the term RDNE or RDE, please discontinue use and replace it with “registration eligible.” Individuals who use the terms RDNE or RDE are frequently reported to CDR regarding their misuse, and must be told to discontinue its use via a “cease and desist” order. Updated 7/17

Source: https://www.cdrnet.org/

161

RDNE and RDE Misuse RDNE and RDE Misuse: Over the years, CDR has stated that RDNE and RDE are not credentials and should not be used. This information is located

on the CDR website. Students completing their supervised practice program must sign a RDNE and RDE Misuse form for

their program director regarding these fabricated credentials. In addition, each student is provided with a copy of the misuse

document to retain in their file. Anyone can file a complaint with CDR on an individual using RDNE, RDE, RDN Eligible,

RD Eligible, Registered Dietitian Nutritionist Eligible, Registered Dietitian Eligible, RDN or RD if they are not registered

as an RDN or RD with CDR. This would include ‘rdn’ or ‘rd’ in their email address prior to passing the exam for dietitians.

RDNE and RDE are the acronyms and RDN Eligible, RD Eligible, Registered Dietitian Nutritionist Eligible or Registered Dietitian Eligible are the same, only spelled out.

Please Note: Do not use RDNE, RDE, RDN Eligible, RD Eligible, Registered Dietitian Nutritionist Eligible, Registered Dietitian Eligible, ‘rdn’ or ‘rd’ in your email address.

We refer you to the CDR Web Site, www.cdrnet.org, to become familiar with terminology for registration eligible

candidates. When the home page opens up, click on the gold “RDN, RD, NDTR, and DTR Credentials” button on the left hand side of the screen, then click on “Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD)” and then click

on Registration Eligibility General Information. The CDR website direct link is:

http://www.cdrnet.org/certifications/registration-eligibility-general-information-rde.

What does the term registration eligible mean?

The term registration eligible is used by the Commission on Dietetic Registration to identify individuals who have met the

didactic and supervised practice requirements to write the registration examination. The Commission will verify upon

request that an individual has met registration eligibility requirements and the eligibility date. The terms RDNE and RDE are

not professional designations/credentials. The Commission has noted with concern an increase in the use of the terms RDNE

and RDE to designate registration eligibility. Both employers and the public find the use of the term confusing.

Does the Commission recognize the professional designations RDNE or RDE?

No. These terms are not professional designations/credentials.

Should you be using the term RDNE or RDE, please discontinue use immediately and replace it with “registration eligible.” Individuals who use the terms RDNE or RDE are frequently reported to CDR regarding their misuse, and must be told to discontinue its use via a “cease and desist” order.

MUST BE COMPLETED IN BLUE INK

By signing this form, you attest that you have read and understand CDR’s policies regarding the Misuse of RDNE and RDE and its variations.

________________________________________________________________________________________________________ SIGNATURE OF GRADUATE DATE

________________________________________________________________________________________________________ FULL NAME OF GRADUATE EMAIL ADDRESS


162

Links to other CDR forms

Transcript/Degree Release form: https://www.cdrnet.org/program-director/grad-info

Registration Eligibility form: https://www.cdrnet.org/program-director/grad-info

Name Change/Address form: https://www.cdrnet.org/program-director/student-instructions-old section 3 Please print and fill out as instructed; return to DI Director. Source: https://www.cdrnet.org/

https://www.cdrnet.org/program-director/grad-info



https://www.cdrnet.org/program-director/student-instructions-old%20section%203

https://www.cdrnet.org/program-director/student-instructions-old%20section%203

163

Intern

Instructions

164

Student Instructions — Timelines and Procedures for Registration Eligibility Within the last two weeks of your supervised practice program, or DPD for graduates taking the Registration Examination for Dietetic Technicians under Pathway III, your program director will provide you with forms (paper and online) that are to be completed and returned to them so they can initiate the eligibility application process with CDR. Student Exit Packet:

1. Verification Statements - You will receive a minimum of five original Verification Statements (VS) upon completion of your program. These original VS forms are for you to provide, upon request, to prospective employers, the licensure board and to the Academy of Nutrition and Dietetics for membership.

2. Complete the RDNE and RDE or NDTRE and DTRE Misuse form and return the signed and

dated document to your program director.

3. Retain the Name/Address Change Form for your records and future use. If your name changes after you are submitted for eligibility and before you test, you MUST send your Name/Address Change Form to CDR to ensure Pearson VUE receives your current information. If the name on your valid, government-issued photo ID does not match Pearson VUE’s system, you will be turned away from the testing center and lose your examination fee.

4. You may be required by your program director to sign a Transcript Degree/Confirmation

Release Form so that they may have access to your transcripts. Your program director must have your original degree transcripts before they are able to submit your name for registration eligibility.

5. You will be given information regarding CDR’s Study Guide for the Registration Examination

for Dietitians or Dietetic Technicians. These study guides can be purchased from the Academy’s website here.

Registration Eligibility Processing System Your Program Director will be submitting your name for eligibility to CDR through the Registration Eligibility Processing System (REPS). Once your Program Director has verified that you have completed all of the academic and supervised practice requirements for eligibility, they will submit your information to CDR via REPS. You will then receive an email requesting that you complete the online form for additional demographic information. It is imperative that you follow the instructions in this email and complete the required profile information as soon as possible. Until you have completed this step, you will NOT be processed for registration eligibility, nor will you be able to schedule your examination. Please pay close attention to the following when completing your demographic information:

https://www.cdrnet.org/vault/2459/web/files/RDNE%20and%20RDE%20Misuse%20Form.pdf

https://www.cdrnet.org/vault/2459/web/files/NDTRE%20and%20DTRE%20%20Misuse.pdf

https://www.cdrnet.org/vault/2459/web/files/Name-Address%20Change%20Form%20for%20Reg%20Elig%20-%20Revised%201-16.pdf

https://www.cdrnet.org/vault/2459/web/files/transcriptdegree.pdf

https://www.cdrnet.org/vault/2459/web/files/transcriptdegree.pdf

http://www.eatrightstore.org/products/books-publications/study-guides

165

If the first or last name your Program Director has submitted for you is incorrect, please contact your Program Director directly to have them correct this information. While you are able to edit your middle name/initial in REPS, the first and last name fields are locked. The name entered into REPS must match your valid, government-issued, photo identification exactly in order for you to be allowed entrance to take your exam at a Pearson VUE testing center.

If the email address your Program Director has entered into REPS for you is not your primary email address, please correct this field. If CDR does not have a current, permanent email address for you, you will not receive essential eligibility and registration emails.

Timeline/Procedures The normal process time, from start to finish, can be from one to two weeks, or less without any issues. When the application submission to CDR has been approved, you will receive an email confirming your registration eligibility from CDR in approximately 3-5 business days. CDR then forwards your information to Pearson VUE for further processing. Normally, candidates receive their Authorization to Test email from Pearson VUE within 48 hours of receiving their eligibility confirmation from CDR. Candidates will receive an Authorization to Test email from Pearson VUE, which will expire one year from the date of issuance, which includes a link to the Handbook for Candidates and information on setting up an account on Pearson VUE’s website. Candidates will have one year to schedule their test appointment, pay and sit for the exam. The candidate should have their credit card on-hand when they log in to schedule their exam, as the system will shut down after 15 minutes if there is no activity. Upon completion, the candidate will receive a Scheduling Confirmation Email. To avoid any issues, please confirm receipt of this email. Failure to receive this email may mean that there has been a problem scheduling your examination. If you do not receive this email, please call Pearson VUE. Candidates will not be able to make any changes to their name and/or address on the CDR/Pearson VUE Web Portal. Any personal information changes need to be made by completing and submitting the Name/Address Change Form. Upon receipt, CDR will update the candidate’s record and notify Pearson VUE. Remember, the candidate’s name on Pearson VUE’s scheduling system profile and their valid, government-issued photo identification must match in order for them to be admitted to the Pearson VUE Test Center for their examination. If the candidate does not schedule their examination within their initial year of authorization, they will need to contact CDR for reauthorization. Upon completion of this process CDR forwards the candidate’s name to Pearson VUE, who will send out another Authorization to Test email. The candidate will then have another year of authorization. If a candidate does not pass the examination, there is a 45-day wait period between testing; therefore, the candidate can retest on the 46th day from the previous exam date. This 45 days includes weekends. All other policies specify Business Days, Monday through Friday. Should you encounter any difficulties receiving your Authorization to Test email, scheduling your test or at the test center, contact Pearson VUE at 888-

https://www.cdrnet.org/program-director/registration-handbook-information

166

874-7651 for assistance. If you do not receive a Score Report at the completion of the exam, please contact Pearson VUE to request a copy. For candidates passing the exam, on the bottom of your Score Report it states that you will receive your first CDR correspondence regarding credential maintenance in approximately two to three weeks by email. CDR receives the candidate test information (pass or fail) from Pearson VUE approximately three to five business days following the day of the exam. CDR processes this information in the database and then sends an email to the candidates acknowledging they passed the exam. Within 24 – 48 hours of the first email, the new RD, RDN, DTR or NDTR receives a second email with information regarding the $60 Registration Maintenance Fee Notice. Some systems may send these emails into your Spam/Junk folder. If you don’t see the second email after 48 hours of your first email you should check your Spam. The maintenance fee can be paid by mail, online or by phone. Once the fee is posted to the new registrant’s record, their registration card is system generated and mailed within ten business days. Once you are in CDR’s database you can pay the fee online at www.cdrnet.org. On the home page, you will see a Fee Payment option at the bottom of the yellow Login box. You will then see that you owe a $60 Registration Maintenance Fee and begin the payment process. If you are a member of the Academy, your membership number and password would be the same as your CDR registration number and password. You can monitor your status on the CDR website by selecting the Online Credential Verification Search. Once you are in our database you will be able to go all the way through the Search process and print your RD, RDN, DTR or NDTR Verification. If your verification does not appear in this system, please try again in another couple of days. This system was developed to assist the credentialed dietitian, dietetic technician, employers and licensure boards that require verification prior to the registration card being issued. Please share this information with your employer. Inquiries regarding the CDR registration eligibility process should be directed to Rebecca Beavers at 312-899-4781, or [email protected] or Peggy Anderson at 312-899-4764, or [email protected]. Source: https://www.cdrnet.org/

http://www.cdrnet.org/

http://www.cdrnet.org/

https://secure.eatright.org/CGI-BIN/lansaweb?wam=CDR900&webrtn=entrywr&ml=LANSA:XHTML&part=PRD&lang=ENG



167

Commission on Dietetic Registration (CDR) Entry-level Registration Examinations for Dietitians and Dietetic Technicians Frequently Asked Questions Examination Format and Development Information 1. What is the difference between computer based testing (CBT) and computer adaptive testing (CAT)?

Computer based testing (CBT) is an umbrella term used to describe several types of examinations administered by computer. These tests may range from conventional multiple-choice tests administered on a personal computer to virtual reality simulations. Computer adaptive testing (CAT) is a specific type of computer based testing. An adaptive test is commonly shorter than a traditional paper-and-pencil test. CAT also results in more measurement efficiency as it administers questions that provide the most information about the examinee’s competence. 2. How often will the computerized examinations be administered?

The examinations will be administered year round at over two hundred fifty (250) Pearson VUE test centers nationwide. Test sites are typically open Monday through Friday, with some centers also open on Saturdays. 3. Where will the computerized examinations be administered?

CDR’s testing agency, Pearson VUE, has over two hundred fifty (250) approved examination test centers nationwide, conveniently located in professional office spaces. Candidates will receive the most updated test center listing at the time of test registration. Center locations are subject to change. 4. How often does the examination content outline (test specifications) change?

The content outline changes following the review and analysis of the Dietetics Practice Audit. The last Audit was conducted in 2015. The current content outline took effect January 1, 2017.

2017-2021 Dietitians Dietetic Technicians

Domain I Principles of Dietetics

25% Nutrition Science and Care for Individuals and Groups

44%

Domain II Nutrition Care for Individuals and Groups

40% Food Science and Food Service

24%

Domain III Management of Food and Nutrition Programs and Services

21% Management of Food and Nutrition Services

32%

Domain IV Foodservice Systems

14%

5. How many questions will be on the Registration Examination for Dietitians?

The multiple-choice examination will be variable length. Each examinee will be given, and must receive, a minimum of one hundred and twenty-five questions: one hundred (100) scored questions and twenty-five (25) pretest questions in order for the examination to be scored. The maximum number of questions possible is one hundred and forty-five (145): one hundred and twenty (120) scored questions, and twenty-five (25) un-scored pretest questions. If less than 125 items are answered when the 2 ½ hour testing period has ended, the candidate will receive a failed score of 2, indicating inconclusive.

6. How many questions will be on the Registration Examination for Dietetic Technicians?

The multiple-choice examination will be variable length. Each examinee will be given, and must receive, a minimum of one hundred and ten (110) questions; eighty (80) scored questions and thirty (30) pretest questions in order for the examination to be scored. The maximum number of questions possible is one hundred and thirty (130); one hundred scored questions and thirty (30) un-scored pretest questions.

Examination Authorization and Fee Payment 7. How long after candidates complete registration eligibility requirements (academic and supervised practice) will it take to be authorized to test?

168

The entire process, from the time the Commission on Dietetic Registration receives the program director candidate eligibility information to the time the candidate receives the Pearson VUE examination application email, is 3 to 4 weeks. 8. How much is the examination application fee?

The examination application fee for dietitians is $200 and $120 for dietetic technicians. 9. Will the online examination application, sent with the link for the Handbook for Candidates by Pearson VUE, expire?

The examination application expires one year after it is issued by Pearson VUE. (Refer to page 1 of the Handbook for Candidates.) If the examination application process and examination are not completed within this one-year time period, the

examinee must contact the Commission on Dietetic Registration to request reauthorization and a new application. 10. Does the authorization to take the examination expire?

Yes. The CDR authorization to test expires after the test is taken or one (1) year after receipt of the examination application email, whichever occurs first. This means that examinees have 365 days from receipt of the application email from Pearson VUE to register, pay, schedule and complete the examination. If examinees take the test and are unsuccessful, they must contact CDR in order to re-establish eligibility to take the test again. It is important to note that some employers and licensure boards may establish shorter limits on the testing authorization period.

Examination Experience 11. How much time will examinees have to complete the examination?

Examination testing appointments are three (3) hours; two and one-half (2 ½) hours to take the examination, twenty (20) minutes to complete an introductory tutorial, and ten (10) minutes to complete the post examination survey. The timer/clock will begin with question one of the examination. Examinees will have two and one-half (2 ½) hours to complete the examination once the timer/clock begins. The examinee will have the option to hide the clock during the examination. Examination candidates must respond to the minimum number of examination questions (125) in order for the exam to be scored. If the examinee does not respond to the minimum number of questions within the time allowed (two and one-half (2 ½) hours), the examination will shut down and the exam will be scored as a failure, since it was inconclusive. Please see the answer to Question 5 for more information. 12. Will examinees be given an opportunity to become familiar with the computer before beginning the test?

Yes. Examinees will be allowed to take a tutorial on the computer prior to beginning the actual examination. This tutorial will include detailed instructions on taking the computerized examination and provide an opportunity to respond to practice questions. In addition, prior to the exam appointment, there will be a practice test available at www.pearsonvue.com/CDR for candidates to download to experience the navigation of exams, and use of the online calculator. 13. Will a calculator be provided at the test center?

Yes. An online calculator is included in the exam and is the preferred calculator. A handheld test center simple calculator can be issued to the candidate, upon request. Examinees are not permitted to bring their own calculator. The calculator (either version) should be examined and tested prior to the beginning of the examination. 14. Will the test questions be in multiple-choice format?

Yes. Each question has four (4) answer options. 15. Will the test questions be numbered?

Yes. The examination questions will be numbered. 16. Will examinees be allowed to change question responses, skip questions, or review question responses?

No. Each question will require a response in order to continue the examination process. Once an examinee answers a question and continues to the next question, the examinee is not permitted to review or change previous examination questions/responses. 17. Why are there more pretest questions on the Registration Examination for Dietetic Technicians than the Registration Examination for Dietitians?

It is important that new questions be pre-tested for both examinations on a regular basis. The Registration Examination for Dietetic Technicians was only administered once per year until 1996, and coupled with a small examinee volume reduced the number of pretest questions administered each year. With computerized testing and year round administration, CDR has been able to pretest more questions and increase the bank of questions.

Examination Scheduling, and Test Center Issues and Protocols 18. How should I report scheduling problems?

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If you experience difficulty during scheduling, please contact Pearson VUE’s Candidate Service Center at 888-874-7651. 19. How should I report onsite testing problems?

If you experience technical difficulties during testing, please notify the test center personnel/ proctor immediately. Candidates are responsible for following the instructions for notifying the proctor of a testing problem.

Special Accommodations 20. Will the Commission continue to make special accommodations for examinees with disabilities?

Yes. Reasonable accommodations for candidates with disabilities, provided appropriate medical documentation is submitted with the request for special testing accommodations, will be made. Refer to the Handbook for Candidates section on testing with disabilities for specific documentation requirements. All evaluations will be done by Pearson VUE staff who are knowledgeable about the Americans with Disabilities Act.

Study Guides 21. Are there any other materials available to assist examinees in preparing to write the examination?

The Commission on Dietetic Registration publishes two study guides; Study Guide for the Registration Examination for Dietitians; and Study Guide for the Registration Examination for Dietetic Technicians. Both study guides include a comprehensive study outline, references and practice examination. A practice examination is provided in both hard copy and on-line computer versions. The online computer version has been designed to simulate the actual computerized examination. The Commission on Dietetic Registration (CDR) does not endorse any particular preparation program or offering. We encourage prospective credentialed practitioners to use a variety of resources that reflect their learning styles and needs. Purchasing a certification preparation product is NOT required and CDR does not guarantee that an individual will pass based on the purchase of a certification preparation product.

Score Reports: Candidates 22. When will examinees receive their score report?

Score reports will be distributed to examinees as they leave the test center. 23. What information will be included on the examinee score report?

The examinee score report will include the examinee’s scaled score and the scaled score required to pass the examination. In addition, the score report will also document the candidate’s scaled sub-scores.

January 1, 2017 to December

31, 2021 Sub-Score Titles Registration

Examination

for Dietitians

Registration

Examination

for Dietetic

Technicians

I Food and Nutrition Sciences Domains I and II Domains I

II Food Service Systems/

Management

Domains III and IV Domains II and III

24. Will the scaled score required to pass the examination change from the current minimum passing scaled score of twenty-five (25)?

The minimum scaled score required to pass the examination will remain twenty-five (25) on a scale of one (1) to fifty (50).

25. If the examinee decides to stop the examination before responding to the minimum number of questions required to make a pass/fail decision, will the examinee’s score be reported as a “fail?”

No. If an examinee chooses to stop the examination before answering or not responding to the minimum number of questions required to make a pass/fail decision, the examination will not be scored. The examinee will receive a form documenting their decision to quit the examination. The examinee must contact the Commission on Dietetic Registration to be reauthorized to test. Candidates seeking reauthorization must contact the CDR by email ([email protected]), by telephone (312-899-4859) or online at cdrnet.org to request an examination reauthorization. No refunds will be provided.

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Score Reports: Academic Programs 26. Will dietetics education program directors receive institutional score reports?

Yes. Program directors will receive institutional reports in February and August of each year. The institutional score report will include scaled scores for program graduates, percentile ranks, national mean scores, institutional examinee mean scores, and scaled sub-scores. Examinee names will only be included if the examinee authorized release of scores with examinee name.

Examination Reauthorization 27. How soon can unsuccessful examinees retake the registration examination?

Examinees will be allowed to retest forty-five (45) days after taking the examination unsuccessfully. They must contact the Commission on Dietetic Registration to be reauthorized as examination-eligible and pay the current examination application fee. 28. Under what conditions must the examinee contact the Commission on Dietetic Registration to be reauthorized to test?

The examinee must contact the Commission to be reauthorized to test: • when the examinee fails the examination, • when the examinee’s one-year authorization period ends, • when the candidate fails to cancel the testing appointment within the specified timeline, • when the candidate arrives late for the scheduled testing appointment, or • when the candidate does not complete the examination during the testing appointment. Candidates seeking reauthorization must contact the CDR by email ([email protected]), by telephone (312-899-4859) or online at cdrnet.org to request an examination reauthorization. 29. How often may examinees take the registration examination?

Once an examinee establishes eligibility to take the examination there is no limit on the number of times an examinee may take the examination, provided the examinee waits the required forty-five (45) days between test dates. State licensure candidates must check with their state licensure board for any state specific requirements regarding retesting for licensure purposes only.

Source: https://www.cdrnet.org/

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Registered Dietitian Examination

Test Specifications January 1, 2017 – December 31, 2021

The Registration Examination for Dietitians is designed to evaluate a dietitian’s ability to perform at the entry-level. The examination

content domains and topics are outlined below.

I. Principles of Dietetics 25%

A. Food Science and Nutrient Composition of Foods B. Nutrition and Supporting Sciences C. Education, Communication and Technology D. Research Applications II. Nutrition Care for Individuals and Groups 40%

A. Screening and Assessment B. Diagnosis C. Planning and Intervention D. Monitoring and Evaluation III. Management of Food and Nutrition Programs and Services 21%

A. Functions of Management B. Human Resources C. Financial Management D. Marketing and Public Relations E. Quality Management and Improvement IV. Foodservice Systems 14%

A. Menu Development B. Procurement, Production, Distribution, and Service C. Sanitation and Safety D. Equipment and Facility Planning

Approved February 2016

The study outline for the Registration Examination for Dietitians is located at https://www.cdrnet.org/certifications/registration-examination-for-dietitians-study-outline--2017

https://www.cdrnet.org/certifications/registration-examination-for-dietitians-study-outline--2017

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Other Information

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Competencies for Registered Dietitians Taken from Crosswalk of Knowledge and Competency Statements Between the 2017 and 2012 Accreditation Standards for CP, DI, DPD, FDE, IDE Programs Domain 1. Scientific and Evidence Base of Practice: Integration of scientific information and research into practice. 2017 Statement Where Located in 2012 Standards

CRDN 1.1 Select indicators of program quality and/or customer service and measure achievement of objectives.

CRD 1.1

CRDN 1.2 Apply evidence-based guidelines, systematic reviews and scientific literature.

CRD 1.2 Reworded to remove sources of information

CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data.

CRD 1.3

CRDN 1.4 Evaluate emerging research for application in nutrition and dietetics practice.

CRD 1.4


CRD 1.5


New

Domain 2. Professional Practice Expectations: Beliefs, values, attitudes and behaviors for the professional dietitian nutritionist level of practice. 2017 Statement Where Located in 2012 Standards

CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.

CRD 2.1


CRD 2.2


CRD 2.5

CRDN 2.4 Function as a member of interprofessional teams.

CRD 2.10 Reworded to reflect interprofessional teams

CRDN 2.5 Assign duties to NDTRs and/or support personnel as appropriate.

CRD 2.6 Reworded to include duties beyond just patient care

CRDN 2.6 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.

CRD 2.7

CRDN 2.7 Apply leadership skills to achieve desired outcomes.

CRD 2.8

CRDN 2.8 Demonstrate negotiation skills. CRD 2.13

CRDN 2.9 Participate in professional and community organizations.

CRD 2.9


CRD 2.11 Reworded to reflect all areas of practice


Guideline 11.1 learning activities reworded as competency


CRD 2.12 Separated concepts of self-assessment and completion of CDR portfolio

CRDN 2.13 Prepare a plan for professional CRD 2.12 Separated concepts of self-assessment and

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development according to Commission on Dietetic Registration guidelines.

completion of CDR portfolio

CRDN 2.14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.

CRD 4.3 Reworded to focus on issues and policies impacting the profession

CRDN 2.15 Practice and/or role play mentoring and precepting others.

New

Domain 3. Clinical and Customer Services: Development and delivery of information, products and services to individuals, groups and populations. 2017 Statement Where Located in 2012 Standards

CRDN 3.1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.

CRD 3.1 Reworded to remove subgroups as included in Nutrition Care Process; Guideline 10.1

CRDN 3.2 Conduct nutrition focused physical exams. New

CRDN 3.3 Demonstrate effective communications skills for clinical and customer services in a variety of formats and settings.

CRD 3.2


CRD 2.3

CRDN 3.5 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.

CRD 2.3 Tip

CRDN 3.6 Use effective education and counseling skills to facilitate behavior change.

CRD 2.4


CRD 3.3

CRDN 3.8 Deliver respectful, science-based answers to client questions concerning emerging trends.

CRD 3.4


CRD 3.5 Comment/Tip Reworded to include responsible use of resources


CRD 3.6

Domain 4. Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations. 2017 Statement Where Located in 2012 Standards


CRD 4.1


CRD 4.2


CRD 4.4


CRD 4.5 Reworded to incorporate term nutrition informatics

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CRD 4.6 , 4.9 Combined


CRD 4.7 Reworded to include term sustainability

CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.

CRD 4.8

CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies.

CRD 4.10

CRDN 4.9 Explain the process for coding and billing for nutrition and dietetics services to obtain reimbursement from public or private payers, fee-for-service and value-based payment systems.

CRD 4.11 Reworded to lower level competence

CRDN 4.10 Analyze risk in nutrition and dietetics practice. New

Source: www.eatrightpro.org/

The Code of Ethics for RDNs can be found here: http://www.eatrightpro.org/resources/career/code-of-ethics/what-is-the-code-of-ethics It is the first download link.

http://www.eatrightpro.org/resources/career/code-of-ethics/what-is-the-code-of-ethics

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Flow Chart: Registration Eligibility Application Processing Effective October 1, 2015

1

Students Complete All Academic and Supervised Practice Requirements as

Determined by Program Director

2 Registration Eligibility Application Completed by Program Director and Forwarded to CDR

via Online Process with Supporting Documents

Time: Variable

3 CDR Processes Eligibility Information and

Sends Acknowledgement of Receipt to Program Director

Time: 3-6 Days*

4

Yes Class Eligibility

Submission

Approved?

No

5 Contact Program Director Being Audited or for Discrepancy Resolution. Discrepancies

May Include Missing or Inappropriate Forms; Missing Signatures, etc.

Time: Variable

6 Forward to CDR Exam Manager

for Electronic Submission to Pearson VUE . CDR Transmits Examination Eligibility Data to Pearson VUE

Time: 1 Day*

7

Candidate is Emailed Eligibility Confirmation Letter From CDR

Time: 1-2 Days*

8 Pearson VUE Receives Candidate

Information and Emails Candidate Authorization to Test

Time: 1-2 Days*

9

Candidate Registers on Pearson VUE Website, Schedules Exam Appointment and Submits

Fee to Pearson VUE

10/15

* Business Days

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Flowchart source: www.cdrnet.org/

RDN Exam Review Resources Courses (to be taken after completion of the Dietetic Internship)

Breeding and Associates Education Resources *3 day course offered through the United States. Online materials available for purchase as well. Price varies according to package choice. ~$499.99. http://www.rdexam.us

Inman’s Review Course for the ADA Registration Examination The New England Center for Nutrition and Education, Inc. *3 day course offered throughout the United States You can also purchase a CD review to be listened to at home with accompanying written review and practice questions. $385.00. www.inmanassoc.com

Academy of Nutrition and Dietetics eatrightPREP for the RDN Exam course Online review offered by eatright. $199.99/3 month subscription. https://www.eatrightprep.org/rdn-exam Prices checked 7/20/17. Prices are subject to change. Please check linked site(s) for current pricing. *In-person review course option. If you choose an in-person review course, you MUST attend it to be considered as having completed a review course. If you miss your in-person review course, you will be required to schedule another or purchase an online review at your own expense.

http://www.rdexam.us/

http://www.inmanassoc.com/

https://www.eatrightprep.org/rdn-exam

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"You are educated. Your certification is in your degree. You may think of it as the ticket to the good life. Let me ask you to think of an alternative. Think of it as your ticket to change the world. " - Tom Brokaw

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